TOFFEE BUTTERSCOTCH POKE CAKE

TOFFEE BUTTERSCOTCH POKE CAKE

Poké Cakes are one of the best desserts to feed the masses. There is no icing, you don’t need a special

mold and thanks to the liquid that you pour over the cake after making a few holes in it, it always

turns out moist and delicious. This poke cake has one of my absolute favorite flavors: caramel. It is

then covered in caramel, another favorite. There’s nothing better than a toffee caramel poke

cake.When I went to the supermarket to buy the ingredients, my heart sank a little when I got to the

ingredients section. They no longer have the usual dessert drink. I had two options, one of which had

an artificial flavor that I didn’t like. So my only alternative was a bourbon caramel topping.

The truth is that I didn’t think I would enjoy it as much as I did.But I actually liked it better than the

other varieties I usually buy! If you want to add depth and excitement to this (already) amazing cake,

this is the way to go. This windfall turned out to be a great addition to this recipe for me. If you have

an option for bourbon caramel syrup at your grocery store, I recommend this substitute.

The base of the cake is a simple yellow cake mix.After baking, poke several holes in the cake with a

thick wooden spoon. You can also use the thickness of thin slices of wood. In any case, many things

need to be done. When you think you’re done, add more.

TOFFEE BUTTERSCOTCH POKE CAKE

Ingredients:

° (15.25 ounces) box yellow cake mix

°3 eggs

°1 cup water

°1/3 cup vegetable oil

°1 tub (10 ounces) syrup, sundae or ice cream

°1 can (14 ounces) . ) sweetened condensed milk

° 1 jar (16 ounces) cold whipping cream (thawed)

° 1/2 cup caramel chips

° 1 package (2 ounces) honey roasted peanuts, chopped

To prepare

Preheat oven to 350 degrees Fahrenheit. Combine cake mix, eggs, water and oil in a large bowl. Mix

with an electric mixer on high power until the color is uniform. Pour into a 9 x 13 inch baking pan.

Bake for 23 to 25 minutes or until a knife inserted in the center comes out clean.While the cake is

baking, stir in the butter and condensed milk until smooth. Using the tip of a wooden spoon, make 75

to 80 holes in the pancake, almost to the bottom of the pan if possible. Pour the pudding mixture

over the pancake, making sure all the cavities are filled with the sauce. Refrigerate for 2 to 4 hours.

To serve, spread Cool Whip in an even layer over the entire cake.Garnish with caramel slices and

chopped peanuts. To serve, cut into 15-20 squares. Keep fresh after production.

Have fun!

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