Baileys Irish Cream Poke Cake

How to make Baileys Irish Cream Poke Cake

For the cake:

15.25 ounce box chocolate cake

(ingredients needed to make cake: eggs, oil and water)

3.4 ounce box instant vanilla pudding

1 ½ cups milk

½ cup Baileys Irish Cream

For the topping

1 ¾ cups heavy cream

¼ cup Baileys Irish cream

½ cup powdered sugar

sprinkles and chocolate shavings, if desired.

Prepare and bake cake according to package directions.

When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.

In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.

Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.

To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.

Spread over cooled cake and top with sprinkles and chocolate shavings if desired.

Cut and serve.

NOTES

Store tightly covered in the refrigerator for up to 4 days.