1 (18 1/2 oz.) pkg. chocolate cake mix
1 (4 oz. serving size) pkg. Jello chocolate instant pudding and pie
4 eggs
1/2 c. O'Darby Irish Cream Liqueur
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. slivered almonds; optional

FILLING:

1 1/2 c. cold milk
1/2 c. O'Darby Irish Cream Liqueur
1 (4 oz. serving size) pkg. Jello chocolate instant pudding and pie
1 env. Dream Whip whipped topping mix

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans or a 9 x 13 cake pan. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Pour into prepared pan(s). Bake 30 minutes or until done. DO NOT OVERBAKE!

Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Split layers in half horizontally. Spread one cup filling between each layer and over the top.

Optional - garnish with chocolate curls.

FILLING: Combine milk, O'Darby Irish Cream, pudding mix, topping mix in a deep narrow bottom bowl. Blend well at high speed for 4 minutes, until lightly and fluffy. Makes 4 cups.