Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cake mix, eggs, and required water, whisking until smooth. Pour the batter into a greased 9x13 baking pan.

Bake for 30-35 minutes, checking doneness with a toothpick. Cool in the pan for 10-15 minutes.

Poke deep holes evenly across the surface of the cake using a skewer or fork.

In a medium bowl, whisk together the Irish cream and sweetened condensed milk until blended. Pour over the warm cake to soak.

Let the cake absorb the liquid at room temperature for 30 minutes before transferring to the refrigerator.

Cover and refrigerate the cake for at least 4 hours or preferably overnight.

Spread whipped topping over the chilled cake and sprinkle with chocolate sprinkles and Andes mint chips before serving.