Indulgent desserts have a way of bringing joy to any occasion, and this recipe for a Chocolate Caramel Poke Cake is no exception. Combining the richness of devil’s food cake with layers of sweetened condensed milk, hot fudge, and caramel, topped off with creamy whipped topping and crunchy candy, it’s a treat that’s sure to satisfy even the most discerning sweet tooth. Whether you’re planning a family gathering, a potluck, or simply craving something decadent, this dessert is bound to impress with its layers of flavors and textures.
Chocolate Caramel Poke Cake Recipe
Ingredients:
- 1 (15.25 ounce) package devil’s food cake mix
- ⅔ cup water
- ½ cup oil
- 2 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar hot fudge dessert topping
- 1 (12 ounce) jar caramel dessert topping
- 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
- 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger), crushed
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan to prepare it for the cake.
Mix Cake Batter:
In a large mixing bowl, combine the devil’s food cake mix, water, oil, and eggs. Mix until smooth and well combined.
Bake Cake:
Pour the cake batter into the prepared baking pan, spreading it evenly.
Bake and Cool:
Bake the cake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and immediately poke holes all over the top of the cake using a skewer or straw.
Layer with Toppings:
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