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Irish Cream Poke Cake finished dish

Irish Cream Poke Cake

Recipe card for Irish Cream Poke Cake.
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Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 cup Irish cream liqueur, divided
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 2 cups cold milk
  • 1 container (8 oz) whipped topping Cool Whip or homemade
  • Chocolate shavings or cocoa powder for garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Prepare the chocolate cake mix according to the package instructions, substituting part of the water with ½ cup Irish cream liqueur. Bake as directed and let cool slightly.
  3. Using the handle of a wooden spoon, poke holes all over the warm cake.
  4. Mix the sweetened condensed milk with the remaining ½ cup of Irish cream liqueur, then pour evenly over the cake, ensuring it seeps into the holes. Let the cake cool completely.
  5. Prepare the chocolate pudding by whisking the instant pudding mix with cold milk until thickened. Spread the pudding evenly over the cooled cake.
  6. Top with whipped topping and smooth it out. Sprinkle with chocolate shavings or dust with cocoa powder for an elegant finish.
  7. Refrigerate for at least 4 hours or overnight before serving.

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