Decadent Chocolate Caramel Toffee Poke Cake
This easy yet decadent cake is one of my favorite desserts to bring to potlucks. It's always a crowd-pleaser, and everyone asks for the recipe!
To make serving day even easier, I usually bake the cake the day before. After it comes out of the oven, let it cool slightly before poking the holes. You will find recipes that say to put the caramel sauce on right away but, I find that it gets too soggy. Don't put it on until the cake is completely cooled. I let it sit in the fridge overnight. The day of serving, I pour the carmel sauce over top add the toffee bits and add the whipped topping, toffee bits, and drizzle for a beautiful finishing touch.
This cake is rich enough that a small piece is usually plenty—but it's so delicious, you'll probably find yourself coming back for another bite!
Ingredients
1 (15.25 ounce) package chocolate cake mix (mix and bake according to package directions)
6 ounce can sweetened condensed milk
6 ounces caramel sauce
1 bag toffee bits
1 (8 ounce) container frozen Cool Whip topping, thawed
Caramel or chocolate sauce (or both!) for drizzling
Instructions
Mix and bake the cake according to the package directions.
Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight
Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.
Sprinkle half of the toffee bits over the cake.
Frost with the thawed whipped topping.
Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.
