Description
Indulge in a decadent dessert with this Chocolate Baileys Poke Cake. This rich and moist cake is infused with Baileys Irish Cream, topped with a creamy frosting, and drizzled with chocolate for the ultimate treat.
Ingredients
1 box chocolate cake mix (plus ingredients needed to make the cake)
1 (14 oz) can sweetened condensed milk
1/2 cup Baileys Irish Cream
1 (8 oz) container Cool Whip, thawed
1 cup mini chocolate chips
1/4 cup chocolate syrup
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the cake: Follow the instructions on the box to make the chocolate cake batter. Pour the batter into the prepared baking pan and bake according to package directions.
Make the poke holes: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.
Add the Baileys mixture: In a medium bowl, mix together the sweetened condensed milk and Baileys Irish Cream. Pour this mixture evenly over the cake, making sure it seeps into the holes. Allow the cake to cool completely.
Top with Cool Whip: Spread the Cool Whip evenly over the cooled cake.
Garnish: Sprinkle the mini chocolate chips on top of the Cool Whip. Drizzle with chocolate syrup for an extra touch of indulgence.
Chill and serve: Refrigerate the cake for at least 2 hours before serving to let the flavors meld together.
Prep Time: 20 minutes
Cook Time: 30 minutes