Irish Cream Cake
This Irish cream poke cake is for anyone who likes a bit of Baileys in their coffee (or coffee in their Baileys).
Prep time:
Cook time:
Serves: 12
Calories per serving: 392
Ingredients:
Cook time:
Serves: 12
Calories per serving: 392
1 package (13-1/4 ounces) chocolate cake mix
3 large eggs, room temperature
1/2 cup canola oil
1 cup water
FILLING:
2 (3.4 ounces each) instant vanilla pudding mix
2 cups heavy whipping cream
1 cup cold whole milk
1/2 cup irish cream liqueur
TOPPING:
2 cups heavy whipping cream
5 tablespoons irish cream liqueur
1/4 cup baking cocoa
1/4 cup confectioners' sugar
Chocolate sauce, for decorating
Mini chocolate chips or chocolate shavings, for decorating
Directions:
Preheat the oven to 350°F. In a large mixing bowl, combine the cake mix, eggs, oil and water. Beat for two or three minutes until smooth. Pour into a greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool for five minutes.
Next, using the end of a wooden spoon or a wooden dowel, begin poking holes in the cake. Space the holes about 1 inch apart, wiggling the spoon handle a bit to make them large enough so the filling can soak in easily. Do not poke to the bottom of the cake.
In a clean, large bowl, add the instant vanilla pudding. Pour in the heavy cream, milk and Irish cream liqueur. Then, whisk the pudding mixture vigorously until smooth and lump-free, two to three minutes. Editor's Tip: Instant pudding sets quickly, so work with a bit of speed. If the filling sets up too much before being poured onto the cake, it will not seep down into the holes effectively.
Pour the Irish cream pudding filling over the cake. For the best results, start in the center of the cake and pour it right into the holes as much as possible. Spread any filling on top of the cake into an even layer using the back of a spoon or an offset spatula. Cover the cake with storage wrap and refrigerate until set, about two hours.
Shortly before removing the cake from the refrigerator, combine the heavy cream with the cocoa powder, confectioners' sugar and Irish cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks. Remove the cake from the fridge and spread the chocolate whipped cream evenly over the top. Editor's Tip: If you don't have a stand mixer, you can use an electric hand mixer to whip the cream.
Decorate by drizzling the Irish cream poke cake recipe with chocolate sauce, then generously sprinkling the surface with mini chocolate chips and/or chocolate shavings. Keep refrigerated until ready to serve.
Source: tasteofhome.com
Next, using the end of a wooden spoon or a wooden dowel, begin poking holes in the cake. Space the holes about 1 inch apart, wiggling the spoon handle a bit to make them large enough so the filling can soak in easily. Do not poke to the bottom of the cake.
In a clean, large bowl, add the instant vanilla pudding. Pour in the heavy cream, milk and Irish cream liqueur. Then, whisk the pudding mixture vigorously until smooth and lump-free, two to three minutes. Editor's Tip: Instant pudding sets quickly, so work with a bit of speed. If the filling sets up too much before being poured onto the cake, it will not seep down into the holes effectively.
Pour the Irish cream pudding filling over the cake. For the best results, start in the center of the cake and pour it right into the holes as much as possible. Spread any filling on top of the cake into an even layer using the back of a spoon or an offset spatula. Cover the cake with storage wrap and refrigerate until set, about two hours.
Shortly before removing the cake from the refrigerator, combine the heavy cream with the cocoa powder, confectioners' sugar and Irish cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks. Remove the cake from the fridge and spread the chocolate whipped cream evenly over the top. Editor's Tip: If you don't have a stand mixer, you can use an electric hand mixer to whip the cream.
Decorate by drizzling the Irish cream poke cake recipe with chocolate sauce, then generously sprinkling the surface with mini chocolate chips and/or chocolate shavings. Keep refrigerated until ready to serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.