Chocolate Caramel Poke Cake
This chocolate caramel poke cake is absolutely delicious - perfectly moist and full of rich chocolatey flavour!
Servings: 12 servings
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Ingredients
- Betty Crocker chocolate fudge cake prepared
- 20 Werthers Original chewy caramels
- 1 container Duncan Hynes chocolate frosting
- 3 Tbsp milk
- 1 Tbsp Toffee bits optional
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Instructions
- 1. Prepared the boxed cake mix and bake as directed in one 9x13" or two 8x8" pans.
- 2. Allow the cake to cool completely.
- 3. Unwrap the caramels and place them into a microwave safe bowl. Add the milk and microwave at 15 second intervals, stirring between each until a smooth caramel forms.
- 4. Use a bamboo skewer to poke holes into the cake about 1" apart.
- 5. Pour two thirds of the caramel sauce into the holes in the cake.
- 6. Cover the entire cake in chocolate frosting.
- 7. Drizzle the remaining caramel sauce over the chocolate frosting.
- 8. Top with toffee bits.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 68mg | Sugar: 14g