Mint Chocolate Poke Cake with Irish Cream (Print-Friendly Version)
Chocolate cake receives an Irish cream and condensed-milk soak, then chills before whipped topping and mint chocolate are added. The liqueur goes in after baking, so its alcohol is not baked off. Plan at least four hours of refrigeration in addition to mixing, baking and initial cooling.
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House placeholder — AdSense units launch here# 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 and water 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 -
Read the actual cake-mix box and gather all required water, eggs and oil; prepare the batter with those amounts and the teaspoon of mint extract.
02 -
Bake in a prepared 13-by-9-inch pan at the temperature and time appropriate to that mix and pan, checking the cake as directed on the package.
03 -
Let the cake firm enough to handle, beginning the check after about twenty minutes, then make holes roughly an inch apart without destroying the crumb.
04 -
Whisk condensed milk and Irish cream and pour gradually across the cake so it enters the holes; the liqueur is added after baking and remains alcoholic.
05 -
Cover appropriately and refrigerate at least four hours, keeping total room-temperature handling within two hours.
06 -
Spread thawed whipped topping over the chilled cake, add mint baking chips, slice and return remaining cake to the refrigerator.
# Extra Suggestions:
01 -
Use the directions printed on the actual box for water, eggs, oil, oven temperature and pan material.