Chocolate Poke Cake

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Chocolate Poke Cake is a moist chocolate cake layered with a caramel soak and finished with whipped topping and toffee.

Prep Time20

Cook Time30

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Chocolate Poke Cake

Servings: servings

Author: Chelsea Lords

Cost: $8.89

Ingredients

1 (13.25-ounce) package chocolate cake mix see note 1
1 (3.9-ounce) package chocolate pudding mix
1/2 cup vegetable oil or canola oil
1 cup water
3 large eggs
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) jar caramel sauce divided (3/4 cup in filling)
1 (8-ounce) container frozen whipped topping thawed (like Cool Whip)
1 cup toffee bits

US - Metric

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
Add cake mix, pudding mix, oil, water, and eggs to a large bowl. Whisk until smooth and fully combined.
Pour batter into prepared dish and bake for 28–32 minutes, or until a toothpick comes out clean.
Use the base of a wooden chopstick to poke holes all over the warm cake. In a bowl, stir together sweetened condensed milk and 3/4 cup caramel sauce. Microwave for 20 seconds, then pour evenly over the cake.
Let the cake sit at room temp for 1 hour so the filling can soak in and the cake can fully cool.
Spread whipped topping evenly over the cooled cake. Drizzle with remaining caramel sauce and sprinkle with toffee bits.
Run a sharp knife under hot water, dry it, then make a slice. Repeat until the cake is fully sliced, then enjoy!

Notes

Note 1: Betty Crocker Super Moist Triple Chocolate Cake Mix is the best here. I’ve tried a lot, and nothing beats it.

Storage: Cover the cake tightly and store in the fridge for up to 4 days. Keep it chilled since it has whipped topping. For best texture, let slices sit at room temp for 10 to 15 minutes before serving.

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