Chocolate Caramel Poke Cake
Ingredients
Chocolate Caramel Poke Cake:
1 box chocolate cake mix
Oil, eggs, and coffee (in place of water), per package instructions
½ cup sweetened condensed milk
½ cup caramel sauce
1 3.9 oz box instant chocolate pudding mix
1 ½ cups cold milk
Caramel Whipped Cream:
1 tablespoon instant vanilla pudding mix
1 cup heavy whipping cream
¼ cup caramel sauce
½ teaspoon vanilla extract
1 dash salt or more, to taste
Toppings:
¼ cup chocolate sauce
¼ cup caramel sauce
2 tablespoons Heath bits
2 tablespoons chocolate shavings or chocolate chips
Directions
Chocolate Caramel Poke Cake:
Bake the cake in a 9 x 13 pan according to the package directions, substituting coffee for the water, if desired.
Cool the cake 15-20 minutes. Poke holes in the cake about an inch apart with a chopstick or handle of wooden spoon.
Stir sweetened condensed milk and caramel sauce together. Pour across the cake and spread evenly so it drips into the holes.
Whisk the chocolate pudding mix and milk together for 2 minutes. Spread the pudding over the cake, gently pressing it into the holes.
Chill the cake uncovered in the refrigerator for 3-4 hours.
Before serving, top with Caramel Whipped Cream or Cool Whip.
