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.

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.

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.