This cake is really going to blow you away! I wouldn’t serve it to children though, as the alcohol in the poke liquid and in the frosting has not been denatured through the cooking process.

You can also make cupcakes following this recipe, just don’t poke too many holes in them as the abundance of liquid would cause them to break down. You would bake them for 15-20 minutes and check them with a toothpick for degree of doneness. Allow them to cool completely before poking and frosting them.

Instead of the chocolate sprinkles on top, you could use crushed Heath bars. They would add a nutty texture and toffee flavor.

 

INGREDIENTS

For the Cake

1 Box Duncan Hines Dark Chocolate Fudge Cake Mix

3.9 oz. package Jell-O INSTANT Chocolate Fudge OR Vanilla Pudding, DRY

4 eggs

1 cup sour cream

¾ cup vegetable oil

½ cup Kahlua

1 Tbsp. vanilla extract

¼ tsp sea salt

1½ cup mini chocolate chips

For the Poke Liquid

½ cup Kahlua

12 oz. sweetened condensed milk

For the Frosting

1½ cup heavy cream

½ cup Kahlua

½ cup confectioners’ sugar

1/3 cup INSTANT chocolate fudge Jell-O pudding mix, DRY

Optional:

Chocolate Sprinkles

 

INSTRUCTIONS

For the Cake

Preheat oven to 350 degrees F.

Spray a 9 x 13 inch baking pan with cooking spray and set aside.

In a large bowl or stand mixer, combine all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of cake. Remove from oven and allow to cool completely.

For the Poke Liquid

In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.

Using the handle of a wooden spoon, poke holes all over the cake.

Pour liquid mixture over the cake into all the holes.

For the Frosting

Beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.

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Quick Tip:  You can make this cake the day before and keep it refrigerated, but it is best to frost it right before serving. Take the cake out of the fridge an hour or two before serving to allow it to come to room temperature. Keep any leftovers refrigerated.

Recipe and image courtesy of Rebecca at Sugar & Soul