Description
This Heath Bar Poke Cake is the perfect indulgence for toffee and chocolate lovers alike. The cake starts with a rich chocolate base, which is then filled with sweetened condensed milk and caramel sauce that soaks into every bite. The topping of fluffy whipped cream and crunchy Heath bar bits adds a delightful contrast in texture, making each forkful a perfect balance of sweet and creamy with a touch of toffee crunch.
Ingredients
1 box chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 tub (8 oz) whipped topping (such as Cool Whip)
1 cup Heath bar bits or crushed Heath candy bars
1/2 cup chocolate syrup (optional for drizzle)
Instructions
Bake the cake:
- Preheat your oven according to the chocolate cake mix instructions. Prepare and bake the cake in a 9×13-inch pan as directed. Allow it to cool for 10–15 minutes.
Poke the cake:
- Using the handle of a wooden spoon, poke holes all over the surface of the cake, making sure the holes are spaced evenly.
Add the filling:
- Pour the sweetened condensed milk and caramel sauce over the cake, making sure the liquids fill the holes. Use a spatula to spread the mixture evenly across the top. Allow the cake to cool completely.
Top the cake:
- Once the cake is cooled, spread the whipped topping evenly over the top. Sprinkle the Heath bar bits or crushed Heath candy bars over the whipped topping.
Drizzle (optional):
- For extra decadence, drizzle chocolate syrup over the Heath bar topping.
Chill and serve:
- Refrigerate the cake for at least 2 hours before serving, allowing the flavors to soak into the cake. Serve chilled and enjoy!
