Chocolate Caramel Poke Cake
Recipe - Rosemount
Chocolate Caramel Poke Cake
Prep Time20 Minutes
Servings16
Cook Time25 Minutes
Ingredients
1 box Devil’s food chocolate cake, plus ingredients called for on package
1 can (14 oz) sweetened condensed milk
1 cup Health toffee bits
1 jar (12 oz) caramel sauce
1 tub (8 oz) whipped topping
3 Heath candy bars, chopped
Directions
- Bake cake according to package instructions and let cool.
- Use a wooden spoon handle or straw to poke holes across cake. Pour sweetened condensed milk over cake.
- Sprinkle with toffee bits and pour caramel sauce over candy.
- Refrigerate until completely cool.
- Top with whipped topping and chopped Health bars and serve.
20 minutes
Prep Time
25 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Duncan Hines Cake Mix, Devil’s Food, 15.25 Ounce
$1.99 was $2.49$0.13/oz
Essential Everyday Condensed Milk, Sweetened, 14 Ounce
$1.99 was $3.39$0.14/oz
Heath English Toffee Bits, Milk Chocolate, 8 Ounce
$3.99$0.50/oz
Hershey's Topping, Caramel, 14 Ounce
$3.69$0.26/oz
Cool Whip NaN Original Whipped Topping, 8 Ounce
2 For $4
$2.29 was $2.59$0.29/oz
Directions
- Bake cake according to package instructions and let cool.
- Use a wooden spoon handle or straw to poke holes across cake. Pour sweetened condensed milk over cake.
- Sprinkle with toffee bits and pour caramel sauce over candy.
- Refrigerate until completely cool.
- Top with whipped topping and chopped Health bars and serve.