Turtle Chocolate Poke Cake
This moist chocolate cake is poked with holes and then covered with a sweet gooey caramel. A whipped topping with sprinkles of chocolate chips and chopped pecans covers the delicious cake.
Ingredients
- 15.25 Ounce Chocolate Cake Mix I used a devils food
- 14 Ounce Sweetened Condensed Milk
- 12 Ounce Caramel Syrup
- 8 Ounce Whipped Topping thawed
- ½ Cup Pecans Chopped
- ½ Cup Mini Chocolate Chips
- ¼ Cup Caramel Syrup
Instructions
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Preheat oven to 350℉ spray a 9x13 baking pan with non stick cooking spray.
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Make the cake according to the recipe on the back of the box. Bake the cake according to the directions on the back of the box.
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In a mixing bowl or large liquid measuring cup mix together the sweetened condensed milk and 12 ounces of caramel syrup. Set aside until the cake is fully baked.
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Once the cake is fully baked use the end of a wooden spoon to poke holes over the surface of the cake. Making sure to only poke two-thirds of the way into the cake. I ended up with about 30 holes in my cake.
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Slowly pour the caramel and sweetened condensed milk mixture over the holes in the cake. Making sure to evenly distribute the sauce so each hole receives some.
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Place the cake into the refrigerator for 10 minutes to allow the cake to cool some before the whipped topping is added.
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Cover the cooled cake with the thawed whipped topping. Sprinkle with mini chocolate chips and chopped pecans. Drizzle with a bit of chocolate and caramel syrup.
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Place the turtle poke cake in the refrigerator for at leaset 2 hours.
Recipe Notes
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.