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 a wonderful dessert to celebrate St. Patrick's Day with!
Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate 1 hour
Total Time 50 minutes
- 1 box chocolate cake mix
- ingredients on back of cake box
- 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
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.)
Let cake cool for 10 minutes and then poke holes all over the top with the end of a wooden spoon.
In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Irish Cream. Slowly pour over cake. Refrigerate for 1 hour.
To make frosting, place all ingredients in a mixing bowl. Beat with electric mixer until mixture gets thick. Spread over cake. Keep refrigerated.
Sprinkle with grated chocolate if desired.