Thai Coffee Poke Cake Recipes

THAI COFFEE POKE CAKE

Steps:

• Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
• Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
• Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
• Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.

COFFEE POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch pan, blending 2 Tbsp. coffee granules into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Pour 2 cups milk into large bowl. Add remaining coffee; beat with whisk until dissolved. Add dry pudding mix; beat 2 min. Immediately pour pudding mixture over warm cake. Cool 15 min.
• Refrigerate 30 min. After 15 min., microwave caramels and remaining milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Let stand until ready to use.
• Frost cake with COOL WHIP just before serving. Drizzle with caramel sauce.