Decadent Chocolate Caramel Toffee Poke Cake

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

1. Mix and bake the cake according to the package directions.

2. Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight

3. Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.

4. Sprinkle half of the toffee bits over the cake.

5. Frost with the thawed whipped topping.

6. Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.

Elle's Easy Keto Brownies

These brownies are the best of all worlds — fast, easy, and SO good! Just add everything to a food processor, pulse until smooth, then pour the batter into a greased 9-inch pan and bake. If you don't have a food processor, combine well in a bowl. Rich, fudgy, and incredibly simple!

Ingredients

• 1 cup almond flour
  
• 1/4 cup + 2 Tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted butter
• 3 Tbsp olive oil
• 2 eggs
• 2/3 cup granulated erythritol
• 1 tsp vanilla extract
• Optional: add 1/2 chocolate chips - stirred in by hand

Instructions

Add all ingredients (except the chocolate chips) to a food processor and pulse until smooth and well combined. Stir in by hand the chocolate chips (if using) Pour into a greased 9 x 9 pan and bake in a 350°F oven for 20–25 minutes - till they pull slightly from the edge of the pan. The center will still be soft, but that is okay.

Remove from the oven and place on a cooling rack until completely cooled. Then cover and refrigerate. These brownies get even better after chilling in the fridge… or so I’ve heard, because they never seem to last very long in our house!