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Chocolate-Caramel-Peanut Poke Cake

(3 reviews)
Chocolate-Caramel-Peanut Poke Cake
  • Prep Time 15 min
  • Total Time 3 hr 15 min
  • Servings 15
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This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

Ingredients

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2
jars (11.5 oz each) salted caramel sauce
1
cup heavy whipping cream
1
tablespoon powdered sugar
1
cup chocolate-flavor syrup
1/2
cup chopped salted peanuts

Directions

  • 1 Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
  • 2 Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
  • 3 In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.
Tips  

You can use the handle of a wooden spoon to poke larger holes, if you prefer.

This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.

Nutrition Information 
No nutrition information available for this recipe
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