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Chocolate-Caramel-Peanut Poke Cake

Prep 15 min
Total 3 hr 15 min
Servings 15

This 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. MORE + LESS -

Cindy Rahe

September 20, 2016

Ingredients

box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

Water, oil and eggs called for on cake mix box

jars (11.5 oz each) salted caramel sauce

cup heavy whipping cream

tablespoon powdered sugar

cup chocolate-flavor syrup

1/2

cup chopped salted peanuts

Steps

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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 peanuts.

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Expert Tips

You can use the handle of a wooden spoon to poke larger holes, if you prefer.
This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 460mg; 19%
Potassium: 190mg; 6%
Total Carbohydrate: 68g; 23%
Dietary Fiber 2g 8% Sugars 45g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 3 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;