Poke cakes has been popular for a while now. It has taken me a little time to come around and give one a try. There are a million different versions and combinations. It was tough to pick just one and knowing that if it tasted as good as everyone says you will see many more poke cake recipes here! I chose a recipe from the blog brown eyed baker. This recipe is SOOOOO good and SOOOO easy! Caramel and chocolate… what is not to love?!
INGREDIENTS
1 Box of Devil’s food cake (and all the ingredients needed on box)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel ice cream topping
8 ounces Cool Whip (I used fat free)
1 cup Heath toffee bits (found in the baking aisle)
DIRECTIONS
Bake cake according to directions on the box. Once you remove cake from the oven, immediately poke holes in the cake using a fork. In a medium bowl, stir together sweetened condensed milk and the caramel sauce. Slowly drizzle the sauce over the entire cake. Allow the cake to cool completely to room temperature. Refrigerate for at least one hour.
Spread Cool Whip over cake then sprinkle with toffee bits.
Serve cold and refrigerate any left overs!
Enjoy,
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