Preheat oven to 350 degrees F. Spray 2 9-inch round cake pans with flour-added baking spray or just grease and flour as usual.

Combine all cake ingredients in a large bowl and beat at medium mixer speed for 2 minutes, scraping sides of bowl. When thoroughly mixed, pour into prepared pans. Bake for 35 minutes or until cakes spring back when touched. Do not over-bake. They will rise quite a bit in the oven, then sink back down as they bake, so they should be flat. Let cool in pans 10 minutes on wire rack. Remove from pans and finish cooling on racks.

In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce mixer speed and gradually add powdered sugar, 1 cup at a time, beating until blended. Add Irish Cream and vanilla; beat until frosting is smooth and spreadable.

Spread icing between and on top of cake layers, then frost all over. Chill cake while you make the glaze.

Put the chopped chocolate in a bowl. In a saucepan, heat whipping cream over medium until it begins to simmer. Pour warm cream over chocolate; let stand 1 minute then whisk until chocolate is melted and mixture is smooth. Add corn syrup and 2 teaspoons vanilla, stirring until smooth. Let stand 10 minutes or until thickened.

Drizzle glaze over cake (or dump it over the top like I did). Garnish with almonds if desired.