Get ready to experience a dessert that will blow your taste buds away! This Crazy Candy Bar Poke Cake is not just another ordinary cake - it's a decadent journey of chocolatey, caramel-filled madness that will make your friends and family beg for seconds. Imagine a rich chocolate cake transformed into a gooey, sweet masterpiece with every bite packed with creamy condensed milk, luscious caramel, and a crunchy candy bar topping that will make dessert lovers weak in the knees!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- 1 cup whipped topping
- 1 cup crushed candy bars
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the chocolate cake mix, water, eggs, and vegetable oil. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan.
- Bake the cake in the preheated oven for 25-30 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool for 5-10 minutes. While still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Follow by drizzling the caramel sauce, allowing it to fill the holes and spread across the cake.
- Refrigerate the cake for at least 1 hour to allow the milk and caramel to set and cool completely.
- Before serving, spread the whipped topping evenly over the entire cake surface.
- Sprinkle the crushed candy bars generously over the whipped topping, covering the entire cake.
- Slice into 12 equal portions and serve chilled. For best results, refrigerate any leftovers and consume within 3 days.
Tips
- Use room temperature eggs and ingredients for a smoother cake batter
- Make sure to poke holes while the cake is still warm to allow maximum absorption of milk and caramel
- Chill the cake thoroughly before serving to help set the layers and enhance flavor
- Choose your favorite candy bars for topping - mix and match for extra excitement
- For a more intense flavor, use dark chocolate cake mix
- Don't overmix the cake batter - this can lead to a tough, dense cake
- Let the cake cool completely before adding whipped topping to prevent melting
- Store in the refrigerator to maintain the cake's moisture and texture
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
