Description
This decadent poke cake is a dream for chocolate lovers! A moist chocolate cake soaked in sweet caramel and condensed milk, topped with fluffy whipped cream and crunchy Heath toffee bits. Every bite is rich, gooey, and utterly irresistible! Perfect for parties, potlucks, or a delightful family dessert.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients needed for the mix)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 1/2 cups whipped topping
- 1 cup Heath toffee bits (crushed)
- 1/2 cup chocolate chips (optional)
Instructions
-
Bake the cake
- Prepare and bake the chocolate cake according to the package instructions in a 9×13-inch baking dish.
-
Poke holes
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
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Add the filling
- Evenly pour sweetened condensed milk over the cake, followed by the caramel sauce, allowing them to soak in.
- Let the cake cool completely.
-
Top it off
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle with crushed Heath toffee bits and optional chocolate chips.
-
Chill & serve
- Refrigerate for 1-2 hours before serving.
- Slice and enjoy every rich and gooey bite!
Notes
- Swap the chocolate cake for devil’s food cake for an extra indulgent flavor.
- Add a drizzle of extra caramel sauce on top before serving.
- Use homemade whipped cream for an even fresher taste.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg