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RECIPES

Toffee Poke Cake

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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:

  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!

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