Sometimes I start wanting something different. I love chocolate cake, just as much as the next person, but when the hankering hits me for a different kind of chocolate cake I become obsessed with figuring out what my stomach is telling my brain it wants. I pull out the legal pad and old cookbooks until I figure out something new to make. This recipe creation was inspired by probably five other types of chocolate cakes. I call it a Chocolate Caramel Poke Cake. It turned out so delicious that it will make the cookbook cut.
Chocolate cake that starts with a package mix, soaked in a caramel and sweet milk sauce, and then covered with a light frosting and crushed candy bars. You just can’t go wrong with this combination.
- 1 packet Devils Food Cake mix
- 1 ⅓ cups of water
- 3 eggs
- ½ cup of oil
- 1 can of sweetened condensed milk
- 1 cup caramel ice cream syrup
- 1 package of cream cheese (8 oz.)
- ½ cup of powdered sugar
- 1 large tub of cool whip topping
- 1 Twix bar
- 2 Milkyway candy bars
- Preheat the oven to 350 degrees.
- Spray 2 9 inch round pans with cooking spray
- Mix the cake mix, water, eggs, and oil.
- Divide the mix evenly between the two pans.
- Bake in the oven for 25-30 minutes (or until the center springs back when touched)
- While the cake is baking, in a small bowl whisk together the caramel and the sweetened condensed milk.
- Remove cakes when done and allow to cool in the pan for 5 minutes.
- Invert the cakes onto a wire cooling rack.
- Using a straw, poke holes into the cakes. DO NOT poke the hole through the cakes.
- Spread the milk and caramel mixture all over the cakes, allowing it to soak into the holes.
- For the icing, mix the cream cheese and ½ cup of powdered sugar, then add a large container of cool whip topping.
- Ice the middle of the cake and garnish with chopped up candy bars.
- Ice the remainder of the cake and garnish the top with the chopped up candy bars.
- Refrigerate 30 minutes before serving.