Baileys Poke Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder, unsweetened
  • 8 oz Cool whip
  • 2 cups Granulated sugar
  • 1 tsp Mint extract
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1 cup Coffee

• Dairy

  • 1 cup Baileys irish cream
  • 1 cup Milk

• Other

  • 1 cup Andes baking chips

Found on wineandglue.com

Description

Ingredients

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsps baking powder
• 1 1/2 tsps baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk (I used skim)
• 1/2 cup vegetable oil
• 1 tsp mint extract (not peppermint extract)
• 1 cup strongly brewed coffee
• 1 cup Baileys Irish Cream
• 8 oz Cool Whip
• 1 cup Andes baking Chips

Directions

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• Now mix in the eggs, milk, vegetable oil, mint extract, and coffee. Stir until the batter is just combined.
• Pour into the baking dish and bake for 35 minutes or until a toothpick inserted two inches from the edge of the pan comes out with just a few crumbs.
• Let the cake cool for about 10 minutes then poke with about 20 to 30 holes. Pour the Baileys into the holes making sure to get some in each hole.
• Let the cake sit overnight. Before serving top with the Cool Whip and then the Andes baking chips .