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 an Irish Cream lovers dream and 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.
Notes
Cover well with plastic wrap and store in the refrigerator up to 3 days.Nutritional info is provided as an estimate only and will vary based on brands or products used.