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Chocolate Poke Cake

A rich chocolate cake soaked in caramel sauce and topped with whipped topping and toffee bits — an easy make-ahead dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Amount: 1 | Unit: box | Name: chocolate cake mix | Notes: plus ingredients called for on box: eggs, oil, water
Amount: 14 | Unit: oz | Name: caramel sauce (or dulce de leche)
Amount: 8 | Unit: oz | Name: whipped topping | Notes: thawed
Amount: 1/2 | Unit: cup | Name: toffee bits
Name: chocolate shavings | Notes: for garnish, optional

Equipment

  • 1 9x13-inch baking dish
  • 1 Wooden spoon For poking holes in the cake

Method
 

Step 1: Bake the chocolate cake according to the box instructions in a 9x13-inch pan. Let cool for 10 minutes.
    Step 2: Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake.
      Step 3: Pour the caramel sauce over the cake, letting it seep into the holes. Let cool completely.
        Step 4: Spread the whipped topping evenly over the cooled cake.
          Step 5: Sprinkle with toffee bits and chocolate shavings, if using.
            Step 6: Refrigerate for at least 1 hour before slicing and serving.
              Poke the holes while the cake is still warm so the caramel soaks in fully.

            Notes

            Best made a few hours ahead so the caramel fully soaks in and the cake has time to chill. Not freezer-friendly.