Irish Cream Cake With Chocolate Puddle Frosting

Grease and flour 2 (8 x 1 1/2) round pans. Combine flour, baking powder and 1/2 teaspoon salt, set aside. Beat butter until light and fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1 minute between each. Add dry ingredients alternating with milk and Irish Cream, beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes. I chose to slit my batter unevenly so the small cake was done in 30 minutes, the large took 34 minutes. I turned the cakes on to wire racks to cool. in a small sauce pan heat the first three ingredients, stirring often. Once chocolate has melted completely remove from heat and allow to cool slightly. Pour chocolate mixture and powdered sugar into a large bowl and mix until sugar is completely dissolved. If frosting is too thick add another a little more milk. Use frosting immediately, before it begins to harden. To assemble, Place bottom whole cake on to cake plate, drizzle with chocolate puddle frosting. Add next layer, repeat, add top layer and pour rest of frosting on top so it runs down the sides.