Turtle Chocolate Poke Cake
Gooey caramel contrasted with crunchy pecans and decadent chocolate is a combination I can’t resist.
Put that in poke cake form and you’ve got yourself a mega hit. This is one of the best cakes I’ve ever made and we absolutely loved it.MY OTHER RECIPES
The sauce seeps into the holes which renders poke cakes incredibly soft and moist and this one is no exception.
When you put a slice of the cake on a plate, you can literally see the caramel mixture oozing out of the bottom of the cake.
I topped the cake with whipped topping (you can use whipped cream but whipped topping holds up better at room or warmer temps and doesn’t deflate like whipped cream), salted caramel sauce which is a great salty-sweet contrast to the sweet elements in the cake, chocolate chips, and Chopped Fisher Pecans. So many textures and flavors in every bite.
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I love the sensation of taking a bite of chilled cake on warm days. It just hits the spot.
The cake will be a guaranteed party favorite and I highly recommend putting it on your Labor Day party menu – or any party menu for that matter.
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Turtle Chocolate Poke Cake
I love turtle anything. Gooey caramel contrasted with crunchy pecans and decadent chocolate is a combination I can’t resist especially in poke cake form. Poke cakes get their name because after baking you poke holes in the cake and drizzle in a sweetly satisfying mixture usually consisting of sweetened condensed milk and caramel sauce. The sauce seeps into the holes which renders poke cakes incredibly soft and moist and this one is no exception. I topped the cake with whipped topping, salted caramel sauce, chocolate chips, and pecans. So many textures and flavors in every bite and it’s a guaranteed party favorite.
- one 15.25-ounce box devil’s food chocolate cake mix (I used this one but you can double this scratch cake recipe)
- one 14-ounce can sweetened condensed milk
- one 12-ounce jar caramel sundae topping
- one 8-ounce container whipped topping, thawed (I used fat-free)
- 1/2 cup Chopped Fisher Pecans
- 1/2 cup mini semi-sweet chocolate chips (full-size okay)
- 1/3 cup salted caramel sauce, or as desired (homemade or storebought, or regular caramel sauce okay)
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
- While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
- Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
- Evenly drizzle the salted caramel sauce before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.
Adapted from Better-Than-Anything Chocolate Cake
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