Chocolate Caramel Poke Cake
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Prep Time
10 mins
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Cook Time
10 mins
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Cooling Time
1 hr
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Total Time
1 hr 40 mins
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Servings
12 Servings
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Calories
481 kcal
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Course
Dessert
Chocolate Caramel Poke Cake
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This Chocolate Caramel Poke Cake recipe combines rich chocolate with gooey caramel to make the ultimate dessert. Made with cake mix and caramel sauce, saving you time preparing it and giving you more time to enjoy it!
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Ingredients
- 15.25 ounce chocolate cake mix
- 1 cup water
- 1/2 cup melted butter
- 3 eggs
- ⅔ cup Caramel sauce divided
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tsp vanilla extract
- ½ cup Heath bar crumbles
- ⅛ cup dark chocolate chips
- ⅛ cup milk chocolate chips
- ⅛ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 350° F.
- In a large bowl add the cake mix, water, butter, and eggs. Mix for 2-3 minutes with a spoon until fully mixed. Set aside.
- Use parchment paper or plastic wrap to spread any leftover melted butter from the butter dish into the 9x13 baking dish.
- Transfer the batter to the baking dish.
- Bake for 30-39 minutes.
- Remove from the oven and allow the cake to cool for at least 60 minutes on a cooling sheet.
- With the end of a wooden spoon poke holes in the cake.
- Drizzle ⅓ cup of caramel sauce over the cake.
- In a large bowl add the heavy cream, powdered sugar, and vanilla.
- With a hand mixer mix for 4-7 until you have stiff peaks. When you shake the bowl the whipped cream doesn’t move in the bowl. Do not mix too much, as the whipped cream will separate.
- Transfer the whipped cream to the top of the cooled cake. Gently spread so the cake is completely covered.
- Drizzle ⅓ caramel sauce on top of the whipped cream.
- Sprinkle Heath bar crumbles and chocolate chips on top of the whipped cream.
- You can serve the cake immediately or even the following day.
Equipments used:
Notes
- You can add plastic wrap or aluminum over the baking dish. The dish can be left at room temperature for up to 5 days. You can also place the cake in the fridge. The cake can be frozen for up to 2 months. Just make sure the cake is wrapped in plastic wrap and then covered with aluminum foil.
Nutrition Information
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Calories
481kcal
(24%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
109mg
(36%)
Sodium
490mg
(20%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
896IU
(18%)
Vitamin C
0.3mg
(0%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 490mg | 20% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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