Heath Bar Poke Cake
A moist chocolate poke cake soaked in caramel and sweetened condensed milk, topped with Cool Whip and bits of Heath Bar toffee.
Equipment
- 9x13-inch baking pan or casserole dish
- Mixing bowl and whisk (for cake mix)
- Wooden spoon (for poking holes)
- Measuring cup or pitcher (for pouring sauces)
- Rubber spatula (for spreading Cool Whip)
- Offset spatula or knife (for slicing)
Ingredients
- 1 Devil’s Food cake mix batter prepared in a 9x13 pan, according to the package instructions
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel ice cream topping
- 1 tub 8 oz Cool Whip, thawed
- 1 bag 8 oz Heath Bar baking bits
Instructions
- Preheat oven to 350°F. Lightly coat a 9x13-inch baking pan with non-stick cooking spray.
- Pour the prepared cake batter into the pan and bake according to package directions for a 9x13-inch cake.
- When a toothpick inserted into the center comes out clean, remove the cake from the oven.
- Using the straight end of a wooden mixing spoon, poke holes all over the cake, about half an inch apart.
- While the cake is still hot, pour the sweetened condensed milk evenly over the top, letting it soak into the holes.
- Drizzle the caramel topping over the cake.
- Cool completely to room temperature for about an hour.
- Spread the Cool Whip evenly over the cooled cake.
- Sprinkle the Heath Bar bits over the top (use half or the full bag, as desired).
- Slice and serve immediately, or chill before serving.
Notes
- The cake can be kept refrigerated for up to five days.
- If stored overnight, the Heath Bar bits soften in the Cool Whip. Add fresh bits before serving leftovers to bring back the crunch.
Tried this recipe?Let us know how it was!