Chocolate Irish Cream Poke Cake
Chocolate Irish Cream Cake is made with a generous dose of Irish cream and topped with a fluffy, pudding-based frosting. This grown-up dessert is moist, rich, and oh-so-boozy!
Servings: 16 people
Preheat oven to 350°F and spray a 9x13-inch baking pan with cooking spray and set aside.
In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan.
Bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool completely.
In a medium bowl, whisk together the Irish Cream and sweetened condensed milk until combined.
Used a fork, skewer, or the handle of a wooden spoon to poke holes all over the cake.
Pour liquid mixture over the cake and let rest for a few minutes to soak up.
- Instant chocolate pudding can be used in the cake mix and frosting if you want a stronger chocolate flavor.
- Greek yogurt may be used instead of sour cream.
Calories: 602kcal | Carbohydrates: 61g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 89mg | Sodium: 415mg | Potassium: 233mg | Fiber: 1g | Sugar: 48g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1.7mg