No dry crumbles here.

This chocolate caramel poke cake is the ultimate crowd-pleaser. Poke cakes work by allowing rich fillings to seep deep into the cake, creating an incredibly moist, flavorful bite every time. This version layers chocolate, gooey caramel, and sweetened condensed milk for an indulgent, almost candy-bar-like experience. It’s simple yet impressive.

Serve it with a scoop of vanilla ice cream, a hot cup of coffee, or a cold glass of milk.

How to serve: Slice chilled straight from the fridge, topped with Cool Whip and a drizzle of extra caramel.

Rich, decadent, and absolutely irresistible.

Ingredients

• 1 box chocolate cake mix
• 1 can (14 oz) sweetened condensed milk
• 1 jar caramel sauce
• 1 tub Cool Whip
• Heath toffee bits or crushed Oreos for topping
• Eggs for cake mix
• Oil for cake mix

Directions

1. Make cake per box directions. Bake chocolate cake in a 9×13 pan. Let cool slightly.
2. Poke holes generously with a wooden spoon handle.
3. Pour sweetened condensed milk over the cake, then drizzle caramel sauce. Reserve a bit of caramel sauce to drizzle on top of cool whip frosting.
4. Refrigerate 1–2 hours.
5. Spread Cool Whip on top and sprinkle with toffee bits.
6. Drizzle with a bit of caramel sauce with a spoon.

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