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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Chocolate Caramel Poke Cake Recipe

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1 box Betty Crocker Super Moist chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup caramel sauce
1 big box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) whipped topping, thawed
optional: 4 candy bars of your choice, chopped, for garnish

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1:  Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2:  Make and bake cake as directed on box for 13×9-inch pan.  Cool in pan on rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

3:  Drizzle 1 cup caramel sauce over cake and spread evenly over surface, working back and forth to fill holes.

4:  In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake and spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.

5:  Drop whipped topping by spoonfuls over cake and spread evenly. Refrigerate 30 minutes.

6:  Optional: Just before serving, drizzle with more caramel sauce and top with chopped candy bars.

Darlene’s Tips: Don’t stress about measuring the caramel sauce.  Just pour from the container until you feel you poured enough.  You could also try caramel syrup instead of the thicker sauce. You can do this with any flavor cake or pudding.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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