Chocolate Caramel Poke Cake


No Photo

Ingredients

  • 1 (18.25 ounce) box chocolate or chocolate fudge cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) jar Mrs. Richardson's butterscotch/caramel topping
  • 1 (12 ounce) container Cool Whip
  • 4 Heath bars, broken into small pieces

Instructions

  1. Bake cake per package directions using a 9 x 13-inch baking pan.
  2. Let cake cool for 5 to 10 minutes after removing from oven.
  3. Punch many holes in top of cake, using the end of a wooden spoon or other kitchen utensil to get 1/2-inch diameter holes.
  4. Pour entire can of sweetened condensed milk over holes in top of cake. Let cool for 5 to 10 more minutes.
  5. Pour butterscotch/caramel topping over top and spread it. Let cake cool completely.
  6. When cake is cool, spread Cool Whip over top of cake.
  7. Sprinkle Heath bar pieces over Cool Whip.
  8. Chill until serving time.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry