Chocolate Toffee Crunch Poke Cake Recipe

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Looking for an easy Chocolate Toffee Crunch Poke Cake recipe? Learn how to make Chocolate Toffee Crunch Poke Cake using healthy ingredients.


Submitted by soitwouldseem

Makes 20 servings



Not very healthy (okay...not healthy AT ALL...) but still SO delicious. My mom makes it for us every once in a while, and it is, I'll admit, extremely tempting not to go for a second piece. It's great if you're baking for a crowd! Serves: 20 Prep time: 15 minutes Baking time: 32-37 minutes

Recipe Ingredients for Chocolate Toffee Crunch Poke Cake

1 Vegetable oil spray for misting the pan
1 package plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 cup caramel ice cream topping
8 ounces frozen whipped topping, thawed
240 grams Heath English Milk Chocolate Toffee Bits

Recipe Directions for Chocolate Toffee Crunch Poke Cake

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13 x 9 in pan with vegetable oil spray. Set the pan aside.

  2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again as needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

  3. Bake the cake until it springs back when lightly pressed with your finger (32 - 37 minutes). Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.

  4. Poke holes, 1 inch apart, in the cake with the handle of a wooden spoon. Fill each hole with caramel ice cream topping. Let the topping settle into the holes, then go back and fill them once again. Using a rubber spatula, spread the whipped topping smoothly over the top of the cake. Sprinkle the toffee-flavored chips evenly over the top. Cover the pan lightly with waxed paper and place it in the refrigerator to chill until it's time to serve.

  5. Store this cake, covered with waxed paper or plastic wrap, in the refrigerator for up to 1 week.

Categories

Dessert

Nutrition Facts
Serving Size 81.3g
Amount Per Serving
Calories
236
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
335mg
14%
Potassium
41mg
1%
Total Carbohydrates
31.7g
11%
Dietary Fiber
0.6g
2%
Sugars
12.1g
Protein
3.0g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in sugar
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