Irish Cream Poke Cake

recipe

• Step 1
  Preheat the oven to 350°F. In a large bowl, mix together chocolate cake mix, eggs, vegetable oil & 1 cup of water. Whisk until thoroughly combined, about 2 min.
• Step 2
  Grease a 9x13 baking dish. Transfer batter into the baking dish in an even layer. Bake according to package instructions, about 25 min.
• Step 3
  In a bowl, combine half of the sweetened condensed milk, half of the instant espresso & Irish cream liqueur. Whisk to combine & set aside.
• Step 4
  In another large bowl, add heavy cream. Use an electric hand mixer or immersion blender to whip the cream on high until it forms firm peaks, about 3-4 min. You can also whisk by hand for about 8-10 min.
• Step 5
  Add the remaining sweetened condensed milk & remaining instant espresso to the whipped cream. Gently fold it in with a spatula. Store in the refrigerator until the cake is ready to be frosted.
• Step 6
  Remove the cake from the oven. Check for doneness by sticking a toothpick in the center. When it comes out clean, the cake is ready! Cool for 20 min.
• Step 7
  Using the back of a wooden spoon, poke holes in the cake every 2 inches.
• Step 8
  Drizzle the Irish cream liqueur mix over top, carefully filling the holes. Cover with plastic wrap & refrigerate for 20 min.
• Step 9
  Remove the cake from the fridge. Spread the chilled whipped topping over the cake.
• Step 10
  Top with mini chocolate chips, slice & serve. Enjoy!