About
Cha-ching! Your tastebuds have hit the jackpot with the Million Bucks Poke Cake! But no need to break the bank with this incredible dessert; all you need is a love for the classic pairings, like rich chocolate and buttery caramel. The cake is tender, soaked thoroughly in classic poke style with caramel, and then topped with chocolate pudding and a homemade caramel whipped cream. Oh yes, if that isn't worth $1 million right there, we'd be shocked! When it all comes together, Million Bucks Poke Cake proves it's worth every penny!
Ingredients
- For the poke cake:
- 1 (15.25-ounce) chocolate cake mix, plus the ingredients called for on the package, substituting coffee in place of the water
- 1/2 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 (3.9-ounce) box instant chocolate pudding mix
- 1 1/2 cups milk, cold
- For the caramel whipped cream:
- 1 tablespoon instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce
- 1/2 teaspoon vanilla extract
- salt, to taste
- For the toppings:
- 1/4 cup chocolate sauce
- 1/4 cup caramel sauce
- 2 tablespoons toffee and almond candy bars, chopped into bits
- 2 tablespoons chocolate shavings or chocolate chips
Directions
Step 1 -Prepare the cake mix in a 9x13-inch pan according to the package directions, making sure to substitute coffee for any water called for in the directions.
Step 2 -Cool the cake for 15-20 minutes.
Step 3 -Poke holes in the cake about 1-inch apart with a chopstick or the handle of a wooden spoon.
Step 4 -Stir the condensed milk and 1/2 cup of the caramel sauce together.
Step 5 -Pour the caramel mixture across the cake, spreading it out evenly so it drips into the holes.
Step 6 -Combine the chocolate pudding mix with the cold milk, whisking for 2 minutes.
Step 7 -Spread the pudding over the cake, gently pressing it into the holes.
Step 8 -Chill the cake, uncovered, in the fridge for 3-4 hours.
Step 9 -Chill a metal bowl in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Step 10 -Quickly whisk the dry vanilla pudding mix in the chilled bowl to remove any clumps.
Step 11 -Add the heavy cream and mix by hand or with a hand mixer on medium or medium-high speed until the mixture thickens.
Step 12 -Add 1/4 cup of the caramel sauce, the vanilla extract, and the salt.
Step 13 -Mix until the whipped cream reaches stiff peaks.
Step 14 -Immediately spread the caramel whipped cream over the chilled cake.
Step 15 -Serve topped with the chocolate sauce, the remaining caramel sauce, the toffee and almond candy pieces, and the chocolate shavings.
