Baileys Poke Cake

• servings: 16 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

15 ¼ ounces chocolate fudge cake mix (+ ingredients on back of box)

1 Tablespoon instant espresso powder

14 ounce sweetened condensed milk

3 ⅖ ounce instant vanilla pudding mix

1 cup Baileys Irish cream (divided)

3.9 ounce instant chocolate pudding mix

½ cup whole milk

8 ounce Cool Whip (thawed)

mini chocolate chips or chocolate shavings (optional)

Directions

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.

Nutrition

• Serving Size: 1 g
• Calories: 303 kcal