Name: Irish Cream Poke Cake
Prep time: 30 min
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 1/2 c. vegetable oil, plus more for the baking dish; 3 tbsp. instant espresso powder; 1 (15.25-ounce) box German chocolate cake mix; 3 large eggs, at room temperature; 1 (14-ounce) can sweetened condensed milk; 1 c. Irish cream liqueur, such as Baileys Irish Cream; 1 (3.4-ounce) box vanilla instant pudding; 1/4 c. powdered sugar; 2 c. heavy whipping cream; Dark chocolate shavings, for garnish

Step 1Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with oil.

Step 2In a large bowl, whisk together 1 tablespoon of the espresso powder with 1 cup water. Add the chocolate cake mix, eggs, and ½ cup vegetable oil, whisking vigorously until very well combined, about 2 minutes. Pour into the prepared baking dish and bake according to the package directions.

Step 3Meanwhile, in a large measuring cup or medium bowl, whisk together the sweetened condensed milk with ½ cup of the Irish cream.

Step 4Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Then, use the rounded handle of a wooden spoon to poke holes all over the cake. Slowly pour the condensed milk mixture over the entire cake. Let the cake cool completely, about 45 minutes.

Step 5In a large measuring cup or medium bowl, whisk together the remaining ½ cup Irish cream and 2 tablespoons espresso powder until the powder is dissolved.

Step 6In a stand mixer fitted with the whisk attachment, stir together the pudding mix, powdered sugar, and espresso-Irish cream mixture. With the mixer running on low speed, slowly add the heavy cream. Scrape the bottom and sides of the bowl. Increase the speed to medium-high and beat until stiff peaks form, 2 to 3 minutes.

Step 7Spread the topping over the cake and chill for at least 30 minutes and up to overnight. Just before serving, sprinkle the cake with chocolate shavings.

Irish Cream Poke Cake

Ingredients

Directions

Desserts