Chocolate Toffee Poke Cake

A slice of chocolate poke cake topped with Cool Whip and toffee bits.

This easy chocolate toffee poke cake starts with a simple cake mix, but transforms into something truly extraordinary. Once baked, it's carefully infused with a luscious combination of sweetened condensed milk and rich caramel sauce, resulting in a decadent and moist chocolate cake. But the goodness doesn't stop there - a generous layer of fluffy Cool Whip is spread on top, adding a light and creamy touch. Finally, the cake is sprinkled with irresistible Heath toffee bits, delivering a delightful crunch with every bite.

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Course: Desserts

Keyword: chocolate cake mix, chocolate poke cake, chocolate pudding poke cake recipe, decadent chocolate cake, decadent chocolate poke cake, easy cake recipes, easy chocolate poke cake recipe, homemade chocolate poke cake, moist cake, moist chocolate cake, poke cake recipes, rich chocolate cake, triple chocolate poke cake

Prep Time: 15

Cook Time: 35

Additional Time: 1

Total Time: 1 50

Servings: Servings

Calories: 153kcal

Author: Mindy

Ingredients

1 Chocolate Cake Mix
4 Eggs
1 ¼ Cups Milk
½ Cup Vegetable Oil
1 14 Ounce Can Sweetened Condensed Milk
1 12 Ounce Jar Caramel Sauce
1 8 Ounce Tub Cool Whip
1 8 Ounce Package Heath Toffee Bits

Instructions

Beat the eggs in a mixing bowl with an electric mixer or in the bowl of a stand mixer. Add the box of cake mix, oil, and milk, and beat again at medium speed until light and fluffy.
Pour the cake batter into a 9x13 baking dish that has been sprayed with nonstick cooking spray and bake at 350 for 30-35 minutes until a toothpick inserted comes out clean.
Let the cake cool for 5-10 minutes, then use a fork or the end of a wooden spoon to poke holes in the cake. Try not to poke the holes too close together or so deep that they reach the bottom of the cake.
Drizzle the sweetened condensed milk over the top of the cake, making sure to get the milk into each of the poked holes. Repeat with the caramel sauce, reserving about ¼ of the jar to drizzle on top. Cool the cake completely.
While the cake cools, thaw out the Cool Whip. Once the cake has cooled to room temperature, spread the thawed Cool Whip evenly over the top of the cooled cake. Then drizzle the remaining caramel sauce and sprinkle the entire cake with the toffee bits. Refrigerate the cake for an hour before serving.

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