Heath Bar Poke Cake
A delightful fusion of chocolate and caramel, this poke cake is easy to make and perfect for any gathering, offering a gooey center and crunchy topping for a nostalgic dessert experience.
Ingredients
Cake Base
- 1 box chocolate cake mix Plus ingredients needed for the mix, such as eggs and oil.
Filling
- 1 can sweetened condensed milk
- 1 jar caramel sauce 12 oz
Toppings
- 1.5 cups whipped topping Or homemade whipped cream.
- 1 cup Heath toffee bits Crushed
- 0.5 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to the temperature indicated on the cake mix box.
- Prepare the chocolate cake mix according to the package instructions, usually combining the mix with water, oil, and eggs.
- Pour the batter into a greased 9x13-inch baking dish, spreading it evenly.
Baking
- Bake the cake according to the package directions, typically around 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes.
Making the Poke
- Use a wooden spoon handle or a skewer to poke holes all over the top of the cake, about 1 inch apart.
- In a small bowl, mix the sweetened condensed milk and caramel sauce together until well combined.
- Pour this mixture evenly over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then refrigerate it for at least 2 hours.
Serving
- After chilling, spread the whipped topping evenly over the cake.
- Sprinkle the crushed Heath toffee bits and chocolate chips on top.
- Serve chilled and enjoy!
Notes
For an extra touch, use homemade whipped cream instead of whipped topping. Toasting the Heath bits lightly can add more crunch. Adding a sprinkle of sea salt over the caramel before refrigerating enhances the flavors.