Irish Cream Poke Cake

Total Time Prep: 1 hour Bake: 30 min. + cooling
Yield 12 pieces
Test Kitchen Approved
This Irish cream poke cake is for anyone who likes a bit of Baileys in their coffee (or coffee in their Baileys).

Ingredients

  • 1 package (13-1/4 ounces) chocolate cake mix
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 cup water
  • FILLING:
  • 2 (3.4 ounces each) instant vanilla pudding mix
  • 2 cups heavy whipping cream
  • 1 cup cold whole milk
  • 1/2 cup Irish cream liqueur
  • TOPPING:
  • 2 cups heavy whipping cream
  • 5 tablespoons Irish cream liqueur
  • 1/4 cup baking cocoa
  • 1/4 cup confectioners' sugar
  • Chocolate sauce, for decorating
  • Mini chocolate chips or chocolate shavings, for decorating

Directions

  1. Preheat the oven to 350°. In a large mixing bowl, combine cake mix, eggs, oil and water. Beat until smooth, 2-3 minutes. Transfer batter to a greased 13x9-in. baking dish.
  2. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool 5 minutes. Use the end of a wooden spoon to poke holes in the cake spaced about 1 in. apart.
  3. In another large mixing bowl, vigorously whisk together pudding mix, heavy cream, milk and liqueur until smooth, 2-3 minutes. Pour into the holes in the cake; spread into an even layer using an offset spatula. Cover; refrigerate at least 2 hours.
  4. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream, liqueur, baking cocoa and confectioners’ sugar until stiff peaks form.
  5. Spread whipped cream evenly on the cake. Drizzle with chocolate sauce and sprinkle with mini chocolate chips and/or chocolate shavings. Refrigerate until ready to serve.

Nutrition Facts

1 piece: 640 calories, 44g fat (21g saturated fat), 139mg cholesterol, 381mg sodium, 51g carbohydrate (35g sugars, 0 fiber), 6g protein.

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