Chocolate Caramel Poke Cake
Servings: 16
Calories: 183kcal
This moist and rich chocolate cake is filled with luscious caramel sauce and finished with fluffy chocolate whipped topping. Finish with a drizzle of caramel or chocolate sauce, or top with chopped nuts or candy bars for an extra decadent treat.
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Ingredients
- 1 (15.25 oz) box Chocolate Cake Mix plus ingredients to make it
- 1 cup Caramel sauce
- 1 (3.4 oz) box Chocolate instant pudding
- 1 cup Milk
- 4 cups Frozen whipped topping thawed
Optional Toppings
- caramel sauce
- chocolate sauce
- chopped pecans
- chopped peanuts
- chopped candy bars; turtles, Snickers, Rolos, etc
Instructions
- Bake the cake according to the directions on the box or your favourite 9×13 chocolate cake recipe. Let cool completely before proceeding.
- Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.
- Pour the caramel sauce over the cake paying attention to making sure the holes are filled.
- In a large bowl, whisk the chocolate pudding with the milk just until it begins to thicken then fold in the whipped topping.
- Spread the whipped topping evenly over the cake.
- Place the cake in the refrigerator and allow to set at least 1 hour before serving.
- Serve topped with a drizzle of caramel or chocoalte sauce, chopped nuts, or chopped candy bars.
Notes
If you prefer to bake from scratch, you can use your favourite 9×13 chocolate cake recipe.
Leftover cake can be stored in the refrigerator for up to 5 days.
Nutrition
Calories: 183kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 291mg | Potassium: 142mg | Fiber: 1g | Sugar: 22g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg