Go Back
–+ servings
Toffee Poke Dessert

Toffee Poke Dessert

Moist chocolate poke cake soaked with caramel and sweetened condensed milk, topped with whipped topping and crunchy toffee bits
No ratings yet
PRINT PIN
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

INGREDIENTS

Cake

  • 1 box chocolate cake mix 15.25 oz
  • ingredients called for on cake box typically 3 large eggs
  • 1 cup water
  • 1 3 cup vegetable oil.

Poke Filling

  • 1 can sweetened condensed milk 14 oz
  • 1 jar caramel ice cream topping 12 oz or 1 can dulce de leche 13.4 oz.

Topping

  • 1 tub whipped topping 8 oz thawed
  • 1 cup toffee bits or Heath bits
  • 2 tbsp chocolate syrup optional
  • 1 pinch kosher salt optional.

INSTRUCTIONS

Bake Cake

  • preheat oven to 350 F and grease a 9x13 inch baking pan
  • mix cake batter per box directions until smooth
  • pour into pan and bake until a toothpick comes out clean about 28 to 33 minutes
  • cool 10 minutes.

Poke And Fill

  • poke holes all over warm cake using the handle of a wooden spoon
  • whisk sweetened condensed milk with caramel topping until pourable
  • slowly pour mixture over cake letting it soak into holes
  • cover and refrigerate at least 4 hours or overnight.

Finish And Serve

  • spread whipped topping evenly over chilled cake
  • sprinkle toffee bits over top and drizzle with chocolate syrup if using
  • chill 30 minutes before slicing for clean pieces.

Notes

1. Use homemade chocolate cake if preferred instead of boxed mix 2. Substitute dulce de leche for thicker caramel flavor and warm slightly to pour 3. For extra crunch add toffee bits just before serving 4. Use heavy cream whipped with 2 tbsp powdered sugar instead of whipped topping 5. Store covered in the refrigerator up to 4 days

Nutrition

Calories: 420kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g