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Saturday, January 2, 2016

Chocolate-Caramel-Peanut Poke Cake

Chocolate-Caramel-Peanut Poke Cake

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.

1        box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
          Water, oil and eggs called for on cake mix box
2        jars (11.5 oz each) salted caramel sauce
1        cup heavy whipping cream
1        tablespoon powdered sugar
1        cup chocolate-flavor syrup
1/2     cup chopped salted peanuts
  • 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 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
  • 3 In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce 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.

Source: / Cindy Ensley

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