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Chocolate-Caramel-Peanut Poke Cake

chocolate-caramel-peanut poke cake Dessert
Chocolate-Caramel-Peanut Poke Cake
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 15
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This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence. Recipe by Cindy Rahe. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 3/4 cups caramel sundae syrup (from two 428 mL containers), divided
1 cup heavy whipping cream
1 tablespoon icing sugar
1 cup chocolate-flavour syrup
1/2 cup chopped salted peanuts

Steps

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  • 1
    Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
  • 2
    Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 cups of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
  • 3
    In medium bowl, beat cream and icing sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel syrup and chocolate syrup; sprinkle with peanuts.

Expert Tips

  • You can use the handle of a wooden spoon to poke larger holes, if you prefer.
  • This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.

Nutrition Information

Nutrition Facts

Serving Size: 15
Calories
450
% Daily Value
Total Fat
18
Saturated Fat
6
Trans Fat
0
Cholesterol
60
Sodium
460
Dietary Fiber
2
Sugars
45
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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