Irish Cream Chocolate Poke Cake
Irish Cream Chocolate Poke Cake - a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!
Servings: 16
Ingredients
- 1 (15.25 oz) box chocolate cake mix including eggs and oil called for on the box
- 1 teaspoon 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 40mg | Sugar: 14g
