I took a little break from the blog last week because we drove down to Philadelphia to see a concert and do some exploring. Syracuse is not a big city, so a lot of musical acts don’t come anywhere near us. Luckily, we’re just a 4 or 5-hour drive from major cities like Ottawa, Montreal, Boston, NYC and Philadelphia, so concerts are a great excuse to check out other places. A lot of Central New Yorkers head to the Big Apple for weekend getaways, but we prefer Philly – it’s more affordable, easy to navigate and if you like to cook and eat like we do, features some of the best restaurants around.
(BTW – Amos Lee was AWESOME! If you like him even a little bit, check him out live – you will not be disappointed. )
The DRG headed back to work yesterday after 2 weeks off, so to soften the blow I thought I would make him a yummy dessert – Caramel Toffee Poke Cake. It’s one of those super easy treats that gets rave reviews every time I make it.
Basically, you poke holes in a chocolate cake, fill them with caramel sauce, frost with Cool-Whip and top with chopped Heath bars. SO simple! If you want to make this with homemade chocolate cake and whipped cream, have at it – but I’ll grab the shortcuts when I can.
I am a HUGE fan of Mrs. Richardson’s Caramel Butterscotch topping, but you can use whatever brand you like.
For some reason, Heath bar miniatures are easier to find in my area than full-size candy bars, so I use 20-24 of the little guys.
Mmmmmmmmm………
This cake couldn’t be any easier and it’s totally yummy and delicious.
I’m linking my Caramel Toffee Poke Cake up at some terrific blog parties – you can find my complete list of places I party HERE.
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Print Recipe
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Print Recipe
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| Servings |
| 12 |
| Servings |
| 12 |
- 1 box chocolate cake mix Make cake according to directions on box - you'll need oil, water and eggs
- 2 jars caramel sauce
- 1 8oz tub whipped topping
- 20 miniature Heath bar candies chopped
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Ingredients
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- Bake a chocolate cake in a 9"x13" pan according to directions on the box or use your favorite homemade recipe. Cool completely.
- Poke holes in cake using a large wooden spoon or other utensil. Heat the caramel sauce in the microwave and slowly pour over the cake into the holes. Repeat with 2nd jar. Place cake in the refrigerator to cool the sauce for about 20 minutes.
- In the meantime, unwrap the Heath bars and coarsely chop.
- Remove the cake from the fridge, frost with the whipped topping and sprinkle the chopped Heath bars on top.
- Store leftovers in the refrigerator. Enjoy!
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