This recipe is from Christmas day…I kind of forgot about it until I was looking through the photos on my phone. Landon and I are not cake people. I love to make cakes, but I don’t really love to eat them. These leftovers disappeared…we enjoyed every bite. It’s a super easy recipe, and perfect to make ahead of time. These “poke” cakes taste better after being refrigerated overnight to allow all the flavors to meld together. The condensed milk and caramel make this a very rich cake, so I used light cool whip for the top to “lighten” it up (and justify my cravings). 🙂
Snickers Poke Cake
Recipe adapted from Plain Chicken
1 box devils food cake, plus ingredients for cake
1 can sweetened condensed milk
1 jar smucker’s hot caramel ice cream topping
1/2 cup chocolate chips
4 snickers bars, chopped
1 tub cool whip
Caramel & Chocolate Sauce for topping
Bake the cake in a 9 x 13 inch pan according to the instructions on the box. While the cake is baking, mix the condensed milk and caramel topping until blended. When your cake is done, poke holes in it while it is still hot with a kitchen utensil (i used the end of a wooden spoon). Pour the milk mixture over the cake, and allow to cool completely.
When the cake is cool, sprinkle the chocolate chips all over the cake.
Stir most of the snickers pieces (reserving some for sprinkling on top) into your cool whip. Spread over the cake. Drizzle with some caramel sauce, and top with remaining snickers pieces. Place in the fridge for several hours or overnight before serving!