Irish Cream Chocolate Poke Cake – a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!
When the winter holidays roll around it seems like it becomes Irish cream season. That and March for St. Patrick’s Day. The rest of the year it seems to not be nearly as popular. Last year I made an Baileys Chocolate Cheesecake that was a huge hit.
This year I figured a cake seemed like the way to go. December should be more than just cookies after all!
This recipe comes straight from the new book The Poke Cake Cookbook. Jaime Sherman from the blog Love Bakes Good Cakes recently came out with this book, and it would make the perfect gift for the baker in your life.
Poke cakes were popular about 40 years ago, and they are becoming popular again! I have made a couple here before, and everyone loved them. Oreo Poke Cake is one of the more popular dessert recipes. It is a cake that has holes poked into the top. Then it is filled with pudding or some kind of sweetened mixture and then topped with whipped cream!
You can even flavor the topping like this Mint Chocolate Poke Cake. Jaime does an amazing job of taking pretty much any dessert you can think of and turning it into a poke cake. Banana Split Poke Cake. A Creamsicle Poke Cake. And even a Caramel Apple Poke Cake. The options are endless.
This Irish Cream Chocolate Poke Cake is topped with a mixture of Irish cream liquor and sweetened condensed milk. Then topped with whipped cream and andes baking chips. Chocolate-y, creamy, boozy, and delicious! The Irish cream is not baked, so this is a dessert for the adults only.
So whether you are searching for a dessert recipe for a Christmas party, St Patricks’s Day or even a summer get together. This poke cake is perfect! So easy to make, even if you aren’t a big baker, you can master this in no time.
Pick up your copy for The Poke Cake Cookbook today, and get it in time for the holidays.
Irish Cream Chocolate Poke Cake - a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!
- 1 box chocolate cake mix
- 1 tsp mint extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Irish Cream Liqueur
- 1 tub (8 oz) frozen whipped topping, thawed
- 1 cup Andes creme de menthe baking chips
Prepare the cake mix as directed on the box, adding 1 tsp of mint extract to the batter. Bake in a 13x9 inch baking pan. Remove from oven and let cool for 20 minutes.
Using the end of a wooden spoon, or a wooden dowel poke holes in the top of the cake every 1 inch.
Mix together sweetened condensed milk and Irish cream liqueur. Pour over the cake, filling the holes as much as possible. Cover and place in the fridge for 4 hours.
Spread the thawed whipped topping over the cake. Sprinkle with baking chips.
Refrigerate for 4 hours before serving.