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Heat oven to 350. Pam 2-9inch cake pans
In large bowl, beat all cake ingredients on medium speed for 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35-45 minutes or until tests done. cool 10 minutes; remove from pans , Cool completely.
In large bowl, beat butter and cream cheese with mixer on medium speed until light and fluffy. Reduce speed to low, add powdered sugar, 1 cup at a time, beating until well blended. Add 1/4 c. liqueur and vanilla; beat until frosting is smooth and spreadable.
Place on cake layer on serving plate; spread with 1/3 of frosting. Top with second layer. Frost sides and top of cake with thin layer to seal crumbs. Refrigerate 30 minutes; frost cake with remaining frosting.
Place chopped chocolate in small bowl, In small saucepan, heat whipping cream over midium heat until bubbles form around edges. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn
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