Easy Caramel Cream Chocolate Poke Cake Food

EASY CARAMEL CREAM CHOCOLATE POKE CAKE

Easy Caramel Cream Chocolate Poke Cake image

This caramel soaked chocolate cake is so lush and delicious. The whipped cream topping gives it a lightness with swirls of infused caramel sauce heaven. It will literally melt in your mouth. It'll have your tongue waggin' for more! And 'best part' is, it's super easy! Eating is right up there with 'best part'.

Provided by Kim Lange

Categories Dessert

Number Of Ingredients 4

Ingredients

1 box Chocolate Cake Mix (with ingredients called out, baked, but still hot/warm.)
1 can Caramel Sweetened Condensed Milk or Sweetened Condensed Milk
12 oz or 4 1/2 cups Whipped Cream Topping
Caramel Sauce or Salted Caramel Sauce

Steps:

Bake cake as directed for 9x13 pan size. After transfering out of oven, poke holes all over cake with wooden skewer or by using handle of wooden spoon. Gradually pour the sweetened condensed milk all over to soak up in the holes in the cake.
Place cake in fridge until cooled. Frost cake with whipped cream topping and then spoon caramel sauce on top of cake, then swirl around with butter knife for swirl effect.
Serve and enjoy!

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

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