This chocolate poke cake is filled with ooey gooey caramel sauce and topped with even more chocolate. This recipe is super easy, quick and absolutely delicious!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Chill Time: 1 hourhour
Total Time: 1 hourhour40 minutesminutes
Servings: 24
Ingredients
1(15-ounce) boxdevil’s food cake mix, plus ingredients on box
In a large bowl, make the cake batter according to package directions. Stir in 3/4 cup chocolate chips. Bake the cake according to the package directions. Remove the cake from the oven and let cool slightly. Then poke holes all over the top with the end of a spoon or a butter knife.
Drizzle the milk caramel over the cake. If it is too thick, warm in the microwave 1 minute. Let the topping soak into the holes.
Once the cake is at room temperature, carefully top with the chocolate frosting. Drizzle the caramel topping on top and sprinkle with pecans and remaining 3/4 cup chocolate chips.
Chill at least 1 hour in the refrigerator before serving.
Serve with vanilla ice cream, if desired. Enjoy!
Notes
Variations: This cake is so flexible and can be tailored to your taste.
Chocolate turtle poke cake: Instead of sweetened condensed milk pour caramel sauce over top and add pecans on top of the frosting.
Make-ahead: The cake needs to chill in the fridge prior to serving anyways (so that the flavors will meld), so feel free to make it 1 day in advance. Simply cover with a lid or plastic wrap and store in the fridge until serving.Storage: Store in an airtight container in the refrigerator up to 3 days.