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–+ servings

Million Bucks Poke Cake

Gastro-PubOvenVegetarian
Time :5 hours
Yield :24 servings
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Indulge in the decadent layers of chocolate and caramel with the incredible Million Bucks Poke Cake.
Cha-ching! Your tastebuds have hit the jackpot with the Million Bucks Poke Cake! But no need to break the bank with this incredible dessert; all you need is a love for the classic pairings, like rich chocolate and buttery caramel. The cake is tender, soaked thoroughly in classic poke style with caramel, and then topped with chocolate pudding and a homemade caramel whipped cream. Oh yes, if that isn't worth $1 million right there, we'd be shocked! When it all comes together, Million Bucks Poke Cake proves it's worth every penny!

Ingredients

For the poke cake:

  • 1 (15.25-ounce) chocolate cake mix plus the ingredients called for on the package, substituting coffee in place of the water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup caramel sauce
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1 1/2 cups milk cold

For the caramel whipped cream:

  • 1 tablespoon instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup caramel sauce
  • 1/2 teaspoon vanilla extract
  • salt to taste

For the toppings:

  • 1/4 cup chocolate sauce
  • 1/4 cup caramel sauce
  • 2 tablespoons toffee and almond candy bars chopped into bits
  • 2 tablespoons chocolate shavings or chocolate chips

Directions

  • Prepare the cake mix in a 9x13-inch pan according to the package directions, making sure to substitute coffee for any water called for in the directions.
  • Cool the cake for 15-20 minutes.
  • Poke holes in the cake about 1-inch apart with a chopstick or the handle of a wooden spoon.
  • Stir the condensed milk and 1/2 cup of the caramel sauce together.
  • Pour the caramel mixture across the cake, spreading it out evenly so it drips into the holes.
  • Combine the chocolate pudding mix with the cold milk, whisking for 2 minutes.
  • Spread the pudding over the cake, gently pressing it into the holes.
  • Chill the cake, uncovered, in the fridge for 3-4 hours.
  • Chill a metal bowl in the refrigerator for 30 minutes or in the freezer for 15 minutes.
  • Quickly whisk the dry vanilla pudding mix in the chilled bowl to remove any clumps.
  • Add the heavy cream and mix by hand or with a hand mixer on medium or medium-high speed until the mixture thickens.
  • Add 1/4 cup of the caramel sauce, the vanilla extract, and the salt.
  • Mix until the whipped cream reaches stiff peaks.
  • Immediately spread the caramel whipped cream over the chilled cake.
  • Serve topped with the chocolate sauce, the remaining caramel sauce, the toffee and almond candy pieces, and the chocolate shavings.
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