This Poke Cake is a delicious dessert that combines the rich flavors of chocolate, caramel, and toffee in one irresistible treat.
This cake starts with a moist chocolate base, which is then “poked” to allow a luscious caramel sauce to seep into every bite, creating an indulgent and gooey center. Topped with whipped cream and a generous sprinkle of crunchy toffee bits, this cake is both easy to make and incredibly satisfying.
Perfect for parties, potlucks, or any time you want to impress with a show-stopping dessert, this Poke Cake is sure to become a favorite.
INGREDIENTS:
– 1 box chocolate cake mix (plus ingredients listed on the box)
– 1 can (14 ounces) sweetened condensed milk
– 1 jar (12 ounces) caramel sauce
– 1 container (8 ounces) whipped topping (such as Cool Whip), thawed
– 1 cup toffee bits (such as Heath Bits)
– 1/2 cup mini chocolate chips (optional)
INSTRUCTIONS:
Bake the Cake:
– Preheat your oven according to the cake mix instructions.
– Prepare and bake the chocolate cake in a 9×13-inch baking pan as directed on the box.
– Allow the cake to cool slightly, about 10 minutes.
Poke the Cake: Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, spacing them about an inch apart.
Add the Caramel Sauce:
– In a medium bowl, mix together the sweetened condensed milk and caramel sauce until well combined.
– Slowly pour the caramel mixture over the cake, making sure it fills the holes. Let the cake cool completely.
Top with Whipped Topping: Once the cake is cool, spread the whipped topping evenly over the top.
Add the Toffee and Chocolate: Sprinkle the toffee bits and mini chocolate chips (if using) evenly over the whipped topping.
Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the caramel to set.
Slice and serve chilled.