Description
This decadent poke cake combines a light German chocolate base with a rich, velvety caramel and condensed milk soak. Finished with a fluffy whipped topping and crunchy toffee bits, it is a simple yet impressive dessert that is perfect for any gathering.
Ingredients
- 1 (15.25 oz) box German Chocolate Cake Mix
- Water, oil, and eggs as required by the cake mix box
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel ice cream topping
- 1 (8 oz) container whipped topping, thawed
- 1 cup crushed Heath candy bars or toffee bits
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Prepare the German chocolate cake mix according to the package directions, pour the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Use the handle of a wooden spoon or a large fork to poke holes across the entire surface of the cake, spaced about an inch apart and reaching nearly to the bottom.
- In a small bowl, whisk together the sweetened condensed milk and the caramel topping until the mixture is smooth.
- Slowly pour the caramel and milk mixture over the cake, ensuring it fills the holes, and spread any excess evenly over the top.
- Spread the thawed whipped topping over the surface of the cake in an even layer.
- Sprinkle the crushed toffee bits generously over the topping.
- Refrigerate the cake for at least one hour, or ideally three to four hours, before serving to allow the flavors to meld and the soak to set.
Notes
To ensure the caramel mixture reaches the bottom of the cake, use a sturdy wooden spoon handle to create wide, deep channels. For the best flavor and texture, prepare the cake a day in advance to allow the liquid to fully hydrate the sponge during the chilling process.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American