Monday, January 25, 2016

THE ULTIMATE CHOCOLATE CARAMEL POKE CAKE FROM TABLESPOON.COM

Chocolate-Caramel-Peanut Poke CakeThis 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

Directions

  • 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 peanutsTABLESPOON.COM
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