Description
A rich and moist chocolate poke cake soaked in caramel and sweetened condensed milk, topped with whipped cream and crunchy toffee bits.
Ingredients
1 box (15.25 oz) Devil's Food cake mix
Ingredients required by the cake mix box (usually water, oil, and eggs)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 tub (8 oz) frozen whipped topping, thawed
1 cup toffee bits (e.g., Heath or Skor)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Prepare and bake the chocolate cake mix according to the instructions on the box.
Step 2: Once the cake is finished baking, remove it from the oven. While it is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake, spaced about 1 inch apart.
Step 3: Slowly pour the entire can of sweetened condensed milk over the warm cake, ensuring it seeps into the holes. Follow this by pouring the caramel sauce over the cake as well.
Step 4: Allow the cake to cool completely at room temperature. This is essential to prevent the whipped topping from melting.
Step 5: Spread the thawed whipped topping evenly over the surface of the cooled cake.
Step 6: Sprinkle the toffee bits over the whipped topping. Cover and refrigerate for at least 4 hours before serving.
Notes
For the best results, let the cake sit in the fridge overnight to allow the caramel to fully saturate the sponge.
- Prep Time: 15M
- Cook Time: 30M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
