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.
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.