Description
This Chocolate Caramel Poke Cake is a delicious dessert that combines chocolate cake with sweetened condensed milk, caramel topping, and Cool Whip, topped with crushed Heath bars for extra crunch!
Ingredients
Scale
- 1 box (15 oz) chocolate cake mix, plus ingredients listed on box (typically eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel ice cream topping
- 1 tub (8 oz) Cool Whip, thawed
- 4–5 Heath bars, crushed (or 1 cup Heath toffee bits)
Instructions
- Preheat oven according to cake mix directions (usually 350°F/175°C). Grease a 9×13-inch baking pan.
- Prepare cake batter as directed on the box. Pour into the prepared pan and bake according to package instructions, until a toothpick inserted in the center comes out clean.
- As soon as the cake comes out of the oven, use the handle of a wooden spoon or a straw to poke holes all over the top of the warm cake.
- Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
- Immediately pour the caramel topping over the cake, spreading it evenly. Let the cake cool completely to room temperature.
- Once cooled, spread the thawed Cool Whip evenly over the top.
- Sprinkle the crushed Heath bars generously over the Cool Whip layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely before serving.
Notes
- For best flavor, refrigerate overnight before serving.
- This cake can be enjoyed for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg