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!
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.