Toffee Poke Cake

Toffee Poke Cake

Ingredients:

For the Cake:

• 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce

For the Topping:

• 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
• 1/2 cup toffee bits (Heath or Skor bits)

Instructions:

1. Bake the Cake:
   • Preheat your oven according to the directions on the cake mix box.
   • Prepare the cake mix as per the package instructions and bake in a 9×13-inch baking dish.
   • Allow the cake to cool for about 15 minutes after baking.
2. Prepare the Poke Filling:
   • Using the handle of a wooden spoon, poke holes all over the surface of the cake.
   • Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
   • Drizzle the caramel sauce over the cake, spreading it out to cover the surface and seep into the holes.
3. Chill the Cake:
   • Cover the cake and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.
4. Add the Topping:
   • Once the cake is thoroughly chilled, spread the thawed whipped topping evenly over the top of the cake.
   • Sprinkle the toffee bits generously over the whipped topping.
5. Serve:
   • Slice the cake into squares and serve chilled.

This recipe will yield a rich, moist toffee poke cake with a deliciously sweet and creamy topping. Enjoy this decadent dessert at your next gathering or family dinner!