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Baileys Irish Cream Cake

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“Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.”
READY IN:
3hrs 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 cup bailey's irish cream
  • 2 (3 ounce) packages instant chocolate pudding mix
  • 1 (8 ounce) box Andes mints candies
  • 12 ounces Cool Whip

Directions

  1. Bake cake accoridng to directions.
  2. while cake is still warm, poke holes in it and pour Bailey's over it.
  3. Refrigerate covered for at least 3 hours.
  4. In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
  5. Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
  6. After the three hours, cut the cake into squares and layer at bottom of bowl.
  7. Then add a layer of pudding then the candy then the Cool Whip.
  8. Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
  9. Cover and refrigerate until ready to serve.

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