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Irish Cream Poke Cake
Donna

Irish Cream Poke Cake

Irish Cream Poke Cake is a delicously moist poke cake soaked with Irish Cream and topped with an Irish Cream-flavored chocolate whipped cream. It's an Irish Cream lovers dream and a wonderful dessert to celebrate St. Patrick's Day with!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 box chocolate cake mix
  • ingredients on back of cake box Includes staples like eggs, oil, or water—read your box for specifics.
  • 1/4 cup Irish Cream
  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup Irish Cream
  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons Irish Cream
  • grated chocolate for garnish, optional

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • wooden spoon
  • Mixing bowls
  • Spatula or offset spatula
  • Grater

Method
 

Instructions
  1. Make cake in a 9x13-inch pan according to package directions, EXCEPT trade out 1/4 cup of water for Irish Cream. (For example, if box says to add 1 1/4 cups water, add 1 cup water and 1/4 cup Irish Cream.)
  2. Let cake cool for 10 minutes and then poke holes all over the top with the end of a wooden spoon.
  3. In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Irish Cream. Slowly pour over cake. Refrigerate for 1 hour.
  4. To make frosting, place all ingredients in a mixing bowl. Beat with electric mixer until mixture gets thick. Spread over cake. Keep refrigerated.
  5. Sprinkle with grated chocolate if desired.