White Russian Poke Cake Recipe: 50 Min Dessert

Instructions:

1. Preheat your oven to 350°F (180°C) and grease your 9x13 pan thoroughly. Note: Using a baker's spray with flour helps the cake edges release cleanly.
2. Combine the cake mix, water, sour cream, egg whites, and oil in your mixer. Beat on low for 30 seconds, then medium for 2 minutes until the batter is silky and pale.
3. Pour into the pan and bake for 25-30 minutes. Check at 25 minutes; the top should spring back when touched.
4. Let the cake sit on a wire rack for exactly 10 minutes. Note: Poking a hot cake leads to gumminess, while a cold cake won't absorb as well.
5. Using your wooden spoon handle, poke holes about 1 inch apart all over the cake. Go about 3/4 of the way down, not all the way to the bottom.
6. Whisk the sweetened condensed milk, Kahlua, and vodka together in a bowl until perfectly smooth.
7. Slowly pour the milk mixture over the warm cake, aiming for the holes. Watch the liquid vanish into the sponge; it’s incredibly satisfying.
8. Cover and refrigerate for at least 4 hours (overnight is better). Note: This allows the alcohol to mellow and the milk to set.
9. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form and it looks like a thick cloud.
10. Spread the cream over the cold cake and garnish with a dusting of cocoa powder or chocolate shavings. Serve cold for the most refreshing experience.