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.
· 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 mini semi-sweet chocolate chips (full-size okay)
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.
Full instructions: Click here