Mudslide Poke Cake

Servings: About 12

 (adapted from Brown Eyed Baker)

This is decadent!  I made this, mostly as the recipe indicated, with the exception of leaving out vodka and using more Bailey's Irish Cream.  It turned out to be moist and really yummy, but not too "boozy" tasting.  You can add more spirits if you want a boozier flavor or you can leave them out entirely for an alcohol-free version.  This is easy and can be made a day ahead (or even more!).  It serves a crowd and because it's served cold, it makes a great summertime dessert.  Enjoy!

INGREDIENTS:

1 box Devil’s food cake mix

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) jar hot fudge sauce (I used Hershey's)

2 Tablespoons Kahlua

4 Tablespoons Bailey’s Irish Cream

8 ounces Cool Whip, thawed

Shaved chocolate to garnish

DIRECTIONS:

·         Bake the cake according to the directions on the box, using a 13 x 9 pan.

·         Remove the cake from the oven and immediately poke holes all over the top using either a skewer, fork, straw or end of a wooden spoon.

·         In a medium bowl, whisk together the sweetened condensed milk, hot fudge sauce, Kahlua and Baileys.  Slowly drizzle the mixture all over the hot cake. 

·         Allow the cake to cool completely at room temperature, then refrigerate for at least one hour.

·         Spread the Cool Whip over the top of the cake, top with shaved chocolate and refrigerate again for at least one hour. 

·         Serve cold and refrigerate any leftovers.