Description
A nostalgic, indulgent poke‑cake that combines rich German chocolate cake soaked in sweet caramel and condensed milk, topped with fluffy whipped cream and crunchy chocolate toffee bits—comfort food elevated.
Ingredients
1 box German chocolate cake mix
Ingredients called for on cake mix (eggs, oil, water, etc.)
14 oz (≈400 g) sweetened condensed milk
1 jar caramel ice cream topping (≈16 oz)
8 oz (≈225 g) thawed whipped topping (e.g. Cool Whip)
4–6 chocolate-covered toffee bars (e.g. Heath), crushed
Instructions
Preheat oven to 350 °F (175 °C). Prepare and bake the cake in a 9×13″ pan according to package directions.
Let the cake cool slightly, then poke holes all over the surface using a fork or skewer.
In a bowl, stir the sweetened condensed milk and caramel topping until well blended. Pour this mixture evenly over the cake, allowing it to sink into the holes
Spread the whipped topping over the soaked cake layer.
Sprinkle crushed chocolate-covered toffee evenly across the top
Refrigerate for at least 1 hour before serving. The cake is best served chilled and makes for perfect leftovers if made the night before
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
