Irish Cream Chocolate Poke Cake
A rich chocolate cake gets a boozy Irish cream and mint boost, then gets poked full of holes for a creamy, minty surprise inside—perfect for March celebrations.
Ingredients
1 box(15.25 ounces) chocolate cake mix
Eggs as required by cake mix package instructions
Oil as required by cake mix package instructions
1 teaspoonmint extract
1 can(14 ounces) sweetened condensed milk
1/2 cupIrish cream liqueur
1 tub(8 ounces) frozen whipped topping, thawed
1 cupAndes creme de menthe baking chips
Nutrition
81 caloriesCalories
Per serving · Values are estimates
Instructions
1
Turn on your oven and preheat it to the temperature the cake mix box calls for. In a big bowl, mix up the cake batter just like the box says, but stir in the eggs, oil, and 1 teaspoon of mint extract too.
2
Pour the batter into a 13 x 9-inch pan and bake for the time the box says. When it’s done, take it out and let it sit in the pan for 20 minutes to cool a bit.
3
Once it’s cool enough to handle, use the end of a wooden spoon or a dowel to poke holes all over the cake, about an inch apart.
4
In another bowl, mix together the sweetened condensed milk and Irish cream liqueur until smooth. Pour this over the cake, making sure it drizzles down into all the holes.
5
Cover the cake and pop it in the fridge for 4 hours so the flavors can soak in.
6
Spread the whipped topping evenly over the top of the cake. Sprinkle Andes creme de menthe baking chips all over the top before you cut and serve it.
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