Baileys Irish Cream Cake – a delicious recipe with cake mix, eggs, oil, water, bailey's irish cream, instant chocolate pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
660
kcal
Calories
54
g
Fat
32
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) box devil's food cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, Baileys Irish Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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