Turtle Chocolate Poke Cake
I love turtle anything. Gooey caramel
contrasted with crunchy pecans and decadent chocolate is a combination I can’t
resist especially in poke cake form. Poke cakes get their name because after
baking you poke holes in the cake and drizzle in a sweetly satisfying mixture
usually consisting of sweetened condensed milk and caramel sauce. The sauce
seeps into the holes which renders poke cakes incredibly soft and moist and
this one is no exception. I topped the cake with whipped topping, salted
caramel sauce, chocolate chips, and pecans. So many textures and flavors in
every bite and it’s a guaranteed party favorite.
INGREDIENTS:
·
one 15.25-ounce box devil’s food chocolate cake mix (I used this one but
you can double this scratch cake recipe)
·
one 14-ounce can sweetened condensed milk
·
one 12-ounce jar caramel sundae topping
·
one 8-ounce container whipped topping, thawed (I used fat-free)
·
1/2 cup Chopped
Fisher Pecans
·
1/2 cup mini semi-sweet chocolate chips (full-size okay)
·
1/3 cup salted caramel sauce, or as desired (homemade or
storebought, or regular caramel sauce okay)
DIRECTIONS:
1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with
cooking spray; set aside.
2. Make cake
according to package directions (likely adding 3 eggs, water, and oil) and bake
as directed (I find my cakes are done about 3 to 5 minutes faster than the box
directions and if baked as long as indicated, I find the cake is too dry
but bake as necessary).
3. While the
cake bakes add the sweetened condensed milk and caramel topping to a medium
bowl and stir to combine; set aside.
4. …………………………..
5. ……………………………………
Full instructions: Click here
