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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:
- 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.
- 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.
- 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.
- 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.
- 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!