Begin three hours before serving or a day ahead.

Cake Instructions:
12 oz Squares Unsweetened Chocolate
1 Cup plus Butter or Margarine, room temperature
1 1/2 Cups Bailey's Irish Cream
1 Cup Milk
3 Large Eggs
2 Teaspoon Vanilla Extract
2 2/3 Cups All-Purpose Flour
2 Cups Sugar
1 1/4 Teaspoons Baking Soda
1/2 Teaspoon Salt

Preheat oven to 325F.

Grease three 9-inch round cake pans.

In a heavy 4-quart saucepan over low heat, heat 12 squares unsweetened chocolate, 1 cup of butter, Irish Cream and milk, stirring frequently, until melted and smooth. Remove from heat; cool slightly.

In a large bowl, with electric mixer on medium speed, beat eggs and vanilla extract. Gradually beat in warm chocolate mixture. Add flour, sugar, baking soda and salt; continue beating until batter is smooth and well blended.

Pour batter evenly into 3 cake pans. Bake at 325F for 25 to 30 minutes until toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes; invert cakes onto wire racks and cool completely. When cool, slice off rounded top to make it flat for frosting.

Truffle Filling Instructions:
4 1 oz Squares Unsweetened Chocolate
2 1/2 Cups Confectioners Sugar
6 Tablespoons Butter, room temperature
1/4 Cup Bailey's Irish Cream

In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).

Glaze Instructions:
8 1 oz Squares Semi-Sweet Baking Chocolate
1/2 Cup Irish Cream

In a 2-quart heavy saucepan, over low heat, heat semi-sweet chocolate and Irish Cream, stirring frequently, until melted, smooth and slightly thickened; keep warm.

Assembly Instructions:
Semi-sweet Chocolate Mini Chips for Garnish
Flowers for Garnish

Place 1 layer of cake on a 12 inch cake plate. With a metal spatula, spread bottom cake layer with 1/2 cup truffle mixture. Top with middle layer, pressing down gently but firmly. Spread with another 1/2 cup truffle mixture; top with top cake layer; pressing down gently but firmly.

Over the assembled cake, pour prepared warm glaze. With metal spatula, spread glaze to completely cover top and sides of cake. Sprinkle chocolate chips around the top edge of the cake and refrigerate cake until glaze is set, about 30 minutes.

Remove cake from refrigerator; pipe a border around the bottom with remaining truffle mixture and place flowers on top.

Yield: 16 servings