Kahlua Chocolate Poke Cake Recipe

This Kahlua Chocolate Poke Cake is a chocolate cake that's baked in, soaked in, and frosted with Kahlua. It's the ultimate boozy dessert!

Servings: 20

Ingredients

Cake:

1 Box Duncan Hines Dark Chocolate Fudge Cake Mix

3.9 oz package Jell-O Instant Chocolate Fudge OR Vanilla Pudding

4 eggs

1 cup sour cream

� cup vegetable oil

� cup Kahlua

1 tbsp vanilla extract

� tsp sea salt

1� cup mini chocolate chips

Liquid:

1/2 cup Kahlua

12 oz. sweetened condensed milk

Frosting:

1 1/2 cup heavy cream

1/2 cup Kahlua

1/2 cup confectioners' sugar

1/3 cup instant chocolate fudge Jell-O pudding mix dry

Optional:

Chocolate Sprinkles

Instructions

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, combined 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.

Liquid:

In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
Used the hand of a wooden spoon, poke holes all over the cake.
Pour liquid mixture over the cake.

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.