Sweet Layers Chocolate Cake
When creating poke cakes, work with the idea of creating a waffle-like top in the cake. The point is to poke holes that allow liquid to soak into the cake completely.
INGREDIENTS | SERVES 12
- 1 18.25-ounce box chocolate cake mix plus ingredients called for on box
- 1 6-ounce jar caramel ice cream topping
- 1 7-ounce can unsweetened condensed milk
- 1 8-ounce tub nondairy whipped topping, thawed
- 8 candy bars, chopped or broken into bits
Prepare and bake cake according to instructions for a 9″ × 13″ cake.
Remove cake from oven and let cool for 10 minutes before poking holes in the top of the cake with a long pronged fork or skewer.
Pour caramel and then condensed milk over cake, filling all the holes. Let the cake stand until it has cooled completely.
Frost with whipped topping and sprinkle with candy bar pieces. Refrigerate until ready to serve.
