Irish Cream Chocolate Poke Cake
This luscious poke cake layers rich chocolate cake with a boozy Irish cream and mint filling, topped with fluffy whipped cream and minty chocolate chips—ideal for St. Patrick’s Day or any celebration.
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 your oven to the temperature the cake mix instructions say and mix up the batter in a big bowl, adding the eggs, oil, and 1 teaspoon of mint extract just like the package tells you.
2
Spread the batter into a 13 x 9-inch pan and bake as the box says. Let the cake cool in the pan for 20 minutes after you take it out of the oven.
3
Once it’s cool enough to handle, gently press holes all over the top with the end of a wooden spoon or a dowel, spacing them about an inch apart.
4
In another bowl, whisk the sweetened condensed milk and Irish cream liqueur together until smooth, then pour it evenly over the cake, making sure it seeps into all the holes.
5
Cover the cake and chill it in the fridge for 4 hours so the filling soaks in nicely.
6
Spread the thawed whipped topping over the top of the cake and sprinkle Andes creme de menthe baking chips generously all over before serving.
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