Irish Cream Poke Cake

Get ready to elevate your dessert game with a moist, boozy, and irresistibly creamy treat that’s perfect for any celebration—or just because.


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Image credit: The Pioneer Woman


Ingredients:
  • 1/2 cup vegetable oil, plus more for the baking dish
  • 3 Tbsp. instant espresso powder
  • 1 (15.25-ounce) box German chocolate cake mix
  • 3 large eggs, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup Irish cream liqueur, such as Baileys Irish Cream
  • 1 (3.4-ounce) box vanilla instant pudding
  • 1/4 cup powdered sugar
  • 2 cups heavy whipping cream
  • Dark chocolate shavings, for garnish
Method:
  1. Heat your oven to 350°F and lightly oil a 9x13-inch baking dish.
  2. In a large bowl, mix 1 tablespoon espresso powder with 1 cup water. Add chocolate cake mix, eggs, and ½ cup vegetable oil, then whisk vigorously for 2 minutes until smooth. Pour into the dish and bake as directed on the package.
  3. While the cake bakes, combine sweetened condensed milk and ½ cup Irish cream in a bowl or measuring cup.
  4. Once baked, let the cake cool for 5 minutes. Use a wooden spoon handle to poke holes all over it, then slowly pour the milk mixture over the top. Let it cool completely, about 45 minutes.
  5. In another bowl, whisk the remaining ½ cup Irish cream with 2 tablespoons espresso powder until dissolved.
  6. In a stand mixer with a whisk attachment, combine pudding mix, powdered sugar, and the espresso-Irish cream mixture. On low speed, gradually add heavy cream, then increase to medium-high and beat until stiff peaks form, 2-3 minutes.
  7. Spread the whipped topping over the cake and refrigerate for at least 30 minutes (or overnight). Before serving, sprinkle with chocolate shavings.
A huge thanks to The Pioneer Woman for this awesome dessert idea. Check out our Cooking & Recipes forum for more like this!
 

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