Irish Cream Chocolate Poke Cake (Print-Friendly Version)
Discover the perfect blend of Irish cream, chocolate, and mint in this standout cake, ideal for March gatherings or St. Patrick's Day. A delightful balance of moist layers and boozy chocolate flavor, it's truly Baileys dessert perfection—one to keep handy.
# Ingredients You’ll Need:
→ Cake Base
01 -
1 box (15.25 ounces) chocolate cake mix
02 -
Eggs as required by cake mix package instructions
03 -
Oil as required by cake mix package instructions
04 -
1 teaspoon mint extract
→ Filling
05 -
1 can (14 ounces) sweetened condensed milk
06 -
1/2 cup Irish cream liqueur
→ Topping
07 -
1 tub (8 ounces) frozen whipped topping, thawed
08 -
1 cup Andes creme de menthe baking chips
# How to Make It:
01 -
Preheat oven according to cake mix package instructions. In a large mixing bowl, prepare the chocolate cake mix as directed on the package, incorporating the required eggs, oil, and 1 teaspoon mint extract into the batter.
02 -
Pour the batter into a 13 x 9 inch baking pan. Bake as directed by the cake mix instructions. Once baked, remove the cake from the oven and allow to cool in the pan for 20 minutes.
03 -
Using the end of a wooden spoon or a wooden dowel, carefully poke holes into the cooled cake at 1-inch intervals across the entire surface.
04 -
In a mixing bowl, combine sweetened condensed milk and Irish cream liqueur until fully blended. Evenly pour the mixture over the cake, gently ensuring that it fills the holes.
05 -
Cover the cake and refrigerate for 4 hours to allow the filling to absorb.
06 -
Spread the thawed whipped topping smoothly over the cake's surface. Generously sprinkle with Andes creme de menthe baking chips before slicing and serving.
# Extra Suggestions:
01 -
For optimal flavor, allow cake to chill overnight to ensure thorough absorption of the Irish cream mixture.