Irish Cream Poke Cake

Step 1

Preheat the oven to 350°F. In a large bowl, mix together chocolate cake mix, eggs, vegetable oil & 1 cup of water. Whisk until thoroughly combined, about 2 min.

Step 2

Grease a 9x13 baking dish. Transfer batter into the baking dish in an even layer. Bake according to package instructions, about 25 min.

Step 3

In a bowl, combine half of the sweetened condensed milk, half of the instant espresso & Irish cream liqueur. Whisk to combine & set aside.

Step 4

In another large bowl, add heavy cream. Use an electric hand mixer or immersion blender to whip the cream on high until it forms firm peaks, about 3-4 min. You can also whisk by hand for about 8-10 min.

Step 5

Add the remaining sweetened condensed milk & remaining instant espresso to the whipped cream. Gently fold it in with a spatula. Store in the refrigerator until the cake is ready to be frosted.

Step 6

Remove the cake from the oven. Check for doneness by sticking a toothpick in the center. When it comes out clean, the cake is ready! Cool for 20 min.

Step 7

Using the back of a wooden spoon, poke holes in the cake every 2 inches.

Step 8

Drizzle the Irish cream liqueur mix over top, carefully filling the holes. Cover with plastic wrap & refrigerate for 20 min.

Step 9

Remove the cake from the fridge. Spread the chilled whipped topping over the cake.

Step 10

Top with mini chocolate chips, slice & serve. Enjoy!