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Chocolate-Caramel-Peanut Poke Cake

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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.
Feb 28, 2018

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

  • 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

  • Tip 1
    You can use the handle of a wooden spoon to poke larger holes, if you prefer.
  • Tip 2
    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

450 Calories, 18g Total Fat, 5g Protein, 68g Total Carbs, 45g Sugars

Nutrition Facts

Serving Size: 15
Calories
450
Total Fat
18g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
60mg
Sodium
460mg
Total Carbs
68g
Dietary Fiber
2g
Sugars
45g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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