This Baileys poke cake is packed with Irish Cream flavor and easy to make with a box of chocolate cake mix, instant pudding, Baileys Original Irish Cream, and Cool Whip.
Ingredients
15.25ounceschocolate fudge cake mix+ ingredients on back of box
mini chocolate chips or chocolate shavingsoptional
Instructions
In a large mixing bowl, whisk together the cake mix and espresso powder.
Follow the directions on the cake mix box to make a 9x13 inch cake.
Allow the cake to cool completely and use the handle of a wooden spoon to poke holes over the entire top of the cake.
Use a hand-held mixer to mix together the sweetened condensed milk, vanilla pudding mix, and ½ cup of the Baileys Irish cream. Place the mixture in the refrigerator for 5 minutes or until set.
Spoon the pudding mix over the cake, pushing it into the holes.
Use a hand-held mixer to mix the chocolate pudding mix, whole milk, and remaining ½ cup of Baileys until thickened. Use a rubber spatula to gently fold in the whipped topping. Spread evenly over the cake.
Sprinkle with mini chocolate chips or chocolate shavings if desired and chill in the refrigerator for at least 1 hour before cutting and serving.
Notes
Store tightly covered in the refrigerator for up to 4 days.