Chocolate Turtle Poke Cake Recipe By Tasty Food

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prepare and bake chocolate cake according to package instructions.
• Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
• Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
• Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
• Slice cake into even rectangles and sprinkle chopped pretzels on top.
• Serve with a drizzle of caramel topping.
• Enjoy!