Preheat the oven to 350°F and coat a 13×9 baking dish with cooking spray.

In a large mixing bowl or bowl of a stand mixer, combine the cake mix, eggs, Irish cream or creamer, vegetable oil and vanilla extract until smooth.

Spread the cake batter evenly into the prepared baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 15 minutes.

Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.

In a medium mixing bowl, combine the pudding mix with the skim milk and Irish cream/creamer, whisk for 2 minutes or until it starts to provide a little tension, but is not fully set.

Carefully pour the pudding over the cake making sure it can get into all the holes, tapping down to get it in. Sometimes I also pull the sides away from the pan to allow pudding down the sides.

Cover and place in refrigerator at least 1 hour to set.

In a mixing bowl, combine the fluff, powdered sugar and vanilla extract. Fold in the whipped topping.

Frost over the top of the cake, starting in the center and working your way out.

Top with mini chocolate chips, if desired.

Cover and store in refrigerator until ready to serve.

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