Irish Cream Chocolate Poke Cake

Irish Cream Chocolate Poke Cake – a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!

When the winter holidays roll around it seems like it becomes Irish cream season. That and March for St. Patrick’s Day. The rest of the year it seems to not be nearly as popular. Last year I made an Baileys Chocolate Cheesecake that was a huge hit.

This year I figured a cake seemed like the way to go. December should be more than just cookies after all!

Irish Cream Chocolate Poke Cake

  • 1 box chocolate cake mix
  • 1 tsp mint extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup Irish Cream Liqueur
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 cup Andes creme de menthe baking chips

  • Prepare the cake mix as directed on the box, adding 1 tsp of mint extract to the batter. Bake in a 13x9 inch baking pan. Remove from oven and let cool for 20 minutes.
  • Using the end of a wooden spoon, or a wooden dowel poke holes in the top of the cake every 1 inch. 
  • Mix together sweetened condensed milk and Irish cream liqueur.  Pour over the cake, filling the holes as much as possible. Cover and place in the fridge for 4 hours.

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