Heath Bar Poke Cake
A rich chocolate cake infused with caramel and topped with whipped topping and toffee bits, perfect for any gathering.
Ingredients
For the cake
- 1 box chocolate cake mix Plus ingredients needed for the mix
For the toppings and filling
- 1 can sweetened condensed milk 14 oz
- 1 jar caramel sauce 12 oz
- 1.5 cups whipped topping
- 1 cup Heath toffee bits Crushed
- 0.5 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to the temperature specified on the cake mix box.
- Prepare the chocolate cake mix according to the package instructions.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake the cake following the package instructions, usually 25 to 30 minutes.
- Allow the cake to cool for about 10 minutes.
- Poke holes all over the top of the cake using the handle of a wooden spoon.
- In a small bowl, combine the sweetened condensed milk with the caramel sauce.
- Pour the mixture evenly over the surface of the cake.
- Cool the cake completely at room temperature, then refrigerate for at least 2 hours.
Topping
- Spread the whipped topping evenly over the top of the cake.
- Sprinkle the crushed Heath toffee bits and optional chocolate chips over the whipped topping.
Serving
- Slice into generous portions and enjoy.
Notes
For added flavor, consider adding a pinch of sea salt on top of the whipped cream. You can substitute different flavored cake mixes or experiment with various toppings.