Dessert: United States – Chocolate Poke Cake Filled with Chocolate Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 box (15.25 oz / 432 g) devil's food cake mix
3 large eggs
1 / 2 cup (120 ml) vegetable oil
1 cup (240 ml) water
1 can (14 oz / 397 g) sweetened condensed milk
1 cup (240 ml) thick caramel sauce, divided, plus extra for drizzling
1 tub (8 oz / 225 g) frozen whipped topping, thawed
1 cup (120 g) toffee bits (such as Heath), plus extra for garnish
1 / 2 cup (90 g) mini chocolate chips (optional)

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and water. Mix until smooth and no dry spots remain, about 1–2 minutes.
Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake is hot, use the handle of a wooden spoon to poke holes every 1 inch across the surface.
Slowly pour the sweetened condensed milk over the warm cake, letting it seep into the holes. Warm 3/4 cup of the caramel sauce until pourable and drizzle it evenly over the cake, reserving 1/4 cup.
Let the cake cool to room temperature, then refrigerate for at least 1 hour to set.
Spread the thawed whipped topping evenly over the chilled cake.
Sprinkle the toffee bits and, if using, mini chocolate chips over the top. Drizzle with the remaining 1/4 cup caramel sauce (and extra, if desired).
Refrigerate at least 30 minutes before slicing. Store leftovers covered in the refrigerator for up to 3 days.