Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Now mix in the eggs, milk, vegetable oil, mint extract, and coffee. Stir until the batter is just combined.

Pour into the baking dish and bake for 35 minutes or until a toothpick inserted two inches from the edge of the pan comes out with just a few crumbs.

Let the cake cool for about 10 minutes then poke with about 20 to 30 holes. Pour the Baileys into the holes making sure to get some in each hole.

Let the cake sit overnight. Before serving top with the Cool Whip and then the Andes baking chips .