Baileys Irish Cream Chocolate Cake with Baileys Buttercream Frosting

INGREDIENTS:
SERVES: 6
1 BOX CHOCOLATE CAKE MIX
1 14-OZ. CAN SWEETENED CONDENSED MILK
1/3 CUP HEAVY CREAM
1/3 CUP DARK COCOA POWDER
1/4 CUP BAILEYS
1 CUP BUTTER, ROOM TEMPERATURE
5 CUPS. POWDERED SUGAR
1/2 CUP BAILEYS
1/4 CUP COCOA POWDER
1 TSP. VANILLA
1/2 TSP. SALT
INSTRUCTIONS
PREHEAT OVEN TO 350F
SPRAY THE BAKING DISH WITH NON-STICK BAKING SPRAY.
PREPARE CHOCOLATE CAKE MIX ACCORDING TO PACKAGE
DIRECTIONS:
POUR THE CAKE BATTER INTO THE PREPARED PAN.
BAKE FOR 25 MINUTES.
LET COOL TO ROOM TEMPERATURE
POKE HOLES ALL OVER THE CAKE.
FILLING:
IN A MEDIUM BOWL, ADD THE SWEETENED CONDENSED MILK, HEAVY CREAM, COCOA
POWDER, AND BAILEYS.
MIX TO COMBINE WITH A WHISK.
POUR BAILEYS FILLING OVER POKE HOLES AND SPREAD EVENLY.
REFRIGERATE FOR 1 TO 2 HOURS.
BAILEYS IRISH CREAM BUTTERCREAM FROSTING:
IN A LARGE BOWL OF A STANDING MIXER, ADD BUTTER, POWDERED SUGAR,
BAILEYS, COCOA POWDER, VANILLA AND SALT.
MIX UNTIL SMOOTH AND FLUFFY.
SPREAD FROSTING OVER CAKE.
GARNISH