|Toffee Caramel Poke Cake|
I saw this recipe in my Taste of Home magazine, and I decided to give it a try and send it to work with my husband. This is what I call a “Sandra Lee” recipe, meaning, it requires little to no baking skill and almost no time.
This was good, but would have been amazing if I had just made one change. Next time I make this, I’ll use real heavy whipping cream. Try as I might, I just don’t like cool whip.
1 package (18-1/4 ounces) chocolate cake mix
Water, oil, and eggs as directed on the back of the box
1 jar (17 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
4 thoughts on “Toffee Caramel Poke Cake”
Ive made this before and it is amazing but try poking holes in the cake and drizzling sweetened condensed milk over it. Its must!
Ummmm, that sounds incredible and very dangerous! 🙂 Thanks for visiting!
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Anonymous- Thanks for visiting and the comment. I really don't have a lot of tips for you- Trial and error is what has worked best for me, and keeping things simple. Good luck with your blog!