Baileys and Chocolate Raspberry Dessert

For the cake:

Preheat the oven to 350 F for a shiny metal pan or 325 F for a glass baking dish. Prepare batter according to package instructions. Bake the cake mix according to package instructions (you’ll only use half of the cake for this recipe).

For the whipped cream:

If you have time, chill the mixing bowl. In the mixing bowl, add the heavy whipping cream, powdered sugar and the Baileys. Whip until soft peaks form. Set aside in the fridge for just a moment.

For the assembly of the dessert:
Pull your shot glasses out (I used 20).

Break up half of the chocolate cake into pieces (use the other half for another purpose). Add the pieces of chocolate cake (about 1/4 cup per serving) into each small dessert dish or shot glass. Push down the cake in the dessert dish to make more room for the whipped cream. Pour the Baileys on top of the cake (about 3 tablespoons per serving). Next, add a layer of whipped cream. Then, top with 3 raspberries (per serving dish). Add some more whipped cream and top each serving with one more raspberry. Serve immediately or they can be put in the fridge for a short duration before serving.