Ingredients
Scale
- Chocolate Cake Mix 1 box (plus ingredients listed on box)
- Sweetened Condensed Milk 1 (14 ounce) can
- Caramel Ice Cream Topping 1 cup
- Milk Chocolate Bars 6 fun-size bars, chopped
- Heavy Whipping Cream 1 1/2 cups
- Powdered Sugar 1/4 cup
- Vanilla Extract 1 teaspoon
- Chopped Peanuts 1/2 cup
Instructions
- Step 1: Prepare chocolate cake mix according to package directions and bake in a 9×13 inch pan. Let cool for 15 minutes.
- Step 2: Use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, about 1 inch apart.
- Step 3: Slowly pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Then, drizzle caramel topping over the sweetened condensed milk.
- Step 4: Refrigerate the cake for at least 2 hours to allow the fillings to soak in.
- Step 5: While the cake chills, prepare the whipped cream topping. In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Step 6: Frost the cake with the whipped cream topping and sprinkle with chopped milk chocolate bars and chopped peanuts. Refrigerate until ready to serve.
Notes
- Keep leftover poke cake covered tightly in the refrigerator for up to 3 days; the flavors meld beautifully over time!
- Because it's served chilled, there's no need to reheat this cake – just grab a slice straight from the fridge!
- For an extra Snickers-like experience, add a sprinkle of sea salt on top just before serving to enhance the sweet and salty flavors.
- To prevent a soggy cake, ensure the cake is slightly cooled but still warm when you poke the holes, allowing the sweetened condensed milk and caramel to absorb more effectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American