Chocolate Caramel Peanut Poke Cake Food

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Chocolate-Caramel-Peanut Poke Cake image

This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

Provided by Cindy Rahe

Categories Dessert

Time 3h15m

Yield 15

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 jars (11.5 oz each) salted caramel sauce
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 cup chocolate-flavor syrup
1/2 cup chopped salted peanuts

Steps:

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

Nutrition Facts : Calories 450, Carbohydrate 68 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 0 g

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Chocolate-Caramel-Peanut Poke Cake image

This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence. Recipe by Cindy Rahe.

Categories Dessert

Time 3h15m

Yield 15

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 3/4 cups caramel sundae syrup (from two 428 mL containers), divided
1 cup heavy whipping cream
1 tablespoon icing sugar
1 cup chocolate-flavour syrup
1/2 cup chopped salted peanuts

Steps:

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 cups of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
In medium bowl, beat cream and icing sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel syrup and chocolate syrup; sprinkle with peanuts.

Nutrition Facts : Calories 450, Carbohydrate 68 g, Cholesterol 60 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 15, Sodium 460 mg, Sugar 45 g, TransFat 0 g

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