Toasted Coconut And Caramel Hot Fudge Poke Cake Food

TOASTED COCONUT AND CARAMEL-HOT FUDGE POKE CAKE

Toasted Coconut and Caramel-Hot Fudge Poke Cake image

All your favorite ice cream sundae toppings in cake form! Hot fudge, caramel and toasty coconut make yellow cake an extra-special treat.

Provided by Tieghan Gerard

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 jar (14 oz) hot fudge topping
3 cups sweetened coconut, toasted
1 jar (14 oz) caramel topping

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
In small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable. Pour sauce over warm cake, spreading evenly with rubber spatula. Grab the pan with both hands, and whack it against the counter two times. This is to help the fudge topping sink down into the holes. Cover the cake, and place in the fridge 10 minutes to set up slightly.
In medium bowl, toss 1 1/2 cups of the toasted coconut and 1/4 cup of the caramel topping. Remove cake from the fridge, and pour remaining caramel topping over the cake, reserving 2 tablespoons for drizzling later. Use your hands to shake cake pan from side to side to help evenly distribute caramel over cake. Top with caramel-coated coconut in an even layer.
Sprinkle with remaining toasted coconut, and drizzle with reserved caramel topping. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CARAMEL-FUDGE CHOCOLATE CAKE

Caramel-Fudge Chocolate Cake image

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 6

Ingredients

1 package chocolate cake mix (regular size)
1 cup miniature semisweet chocolate chips, divided
1 jar (12-1/4 ounces) caramel ice cream topping, warmed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Steps:

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.

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