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Chocolate Toffee Poke Cake

Chocolate Toffee Poke Cake

A moist chocolate cake soaked with sweetened condensed milk, rich caramel, and topped with crunchy toffee bits - an easy make-ahead dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix Use the size recommended on the box, typically for a 9x13-inch pan.
  • 1 cup milk For preparing the cake mix.
Poke Ingredients
  • 1 can sweetened condensed milk Provides moisture and sweetness.
  • 1 cup caramel sauce Warm slightly to help it spread.
  • 1 cup toffee bits Use as a topping.
  • Whipped cream to taste Whipped cream for topping Add just before serving.

Method
 

Preparation
  1. Bake the chocolate cake according to package instructions and let it cool.
  2. Poke holes in the cooled cake using a fork.
  3. Pour the sweetened condensed milk and caramel sauce over the cake, allowing it to soak in.
  4. Sprinkle the toffee bits on top.
  5. Chill the cake in the refrigerator for at least 2 hours.
  6. Before serving, top with whipped cream and additional toffee bits if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To prevent whipped cream from weeping, add just before serving.