Description
A rich German chocolate cake soaked in a velvety blend of caramel and sweetened condensed milk, then topped with fluffy whipped cream and crunchy toffee bits. This indulgent poke cake offers a perfect balance of textures and deep, buttery flavors for any occasion.
Ingredients
- 1 package (18.25 oz) German Chocolate Cake Mix
- Required ingredients for cake mix (eggs, oil, and water)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 jar (12 oz) Caramel Ice Cream Topping
- 1 container (8 oz) Whipped Topping, thawed
- 1 cup Crushed Toffee Bars or Heath bits
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the German Chocolate cake mix according to the package directions and bake until a wooden skewer comes out clean.
- Allow the cake to cool completely on a wire rack.
- Poke holes across the entire surface of the cooled cake using a fork or the handle of a wooden spoon, spaced about one inch apart.
- In a small bowl, whisk together the sweetened condensed milk and caramel topping until smooth.
- Slowly pour the caramel mixture over the cake, using the back of a spoon to guide the liquid into the holes.
- Spread the thawed whipped topping evenly over the surface, creating soft peaks for a rustic look.
- Generously scatter the crushed toffee pieces over the whipped layer.
- Refrigerate the cake for at least one hour before slicing to allow the flavors to set.
Notes
Ensure the cake is completely cold before adding the whipped topping to prevent it from melting and losing its airy texture. You can customize the crunch level by using a mix of large and small toffee pieces for more rustic appeal. Store leftovers covered in the refrigerator for up to three days to maintain the moisture.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American