Gooey Caramel Turtle Poke Cake
Get ready for a sweet escape with this indulgent cake that's as delicious as it is simple to make! Bursting with layers of chocolate, caramel, and nuts, this dessert is bound to impress your friends and family. Let's dive into this chocolate lover's delight!
Ingredients:
- 1 cup chocolate chips
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup chopped pecans
- 1 box chocolate cake mix (plus ingredients required on the box)
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions:
1. Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare the chocolate cake mix according to the package instructions and pour it into a greased 9x13 inch baking pan. Bake for 30 minutes or until a toothpick inserted comes out clean.
2. Once the cake is baked, let it cool for about 10 minutes in the pan. After that, take the handle of a wooden spoon and poke holes all over the surface of the warm cake — about 20 to 30 holes should do the trick!
3. Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into all those lovely holes for maximum gooeyness. Next, drizzle half of the caramel sauce (1/2 cup) over the cake to add a layer of rich flavor.
4. Sprinkle half of the chocolate chips and half of the chopped pecans on top. This will give each slice the perfect crunch and flavor.
5. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This should take about 3-5 minutes using a hand mixer.
6. Spread the whipped cream mix generously over the entire surface of the cake. Drizzle the remaining caramel sauce on top and finish with the leftover chocolate chips and chopped pecans for a delightful presentation.
7. Refrigerate your masterpiece for at least 2 hours before serving to allow the flavors to meld together beautifully.
Nutritional Information: Approximately 450 kcal per serving | Servings: 12 servings
Time: Preparation time: 20 minutes | Cooking time: 30 minutes
