Heath/Skor Poke Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Pkg Devil's Food Cake Mix
1 can Sweetened condensed milk
1 jar Caramel flavored topping
8 oz Frozen whipped topping, thawed
4-5 Heath or Skor candy bars, Chopped
(Optional) Chocolate Syrup
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Directions: |
Directions:Bake cake according to package directions for a 9x13 inch pan. Cool for about 15 minutes.
Using the handle of a wooden spoon, poke holes into the cake.
In a small bowl, combine sweetened condensed milk and caramel topping. Optional - reserve some caramel topping to drizzle on top of the cake.
Slowly pour caramel mixture over the cake, letting it sink into the holes.
Let cake cool completely (I usually cover it and put it in the fridge until I'm ready to serve it).
Top cooled cake with whipped topping.
Decorate the top of the cake with chopped candy bars.
Optional - drizzle caramel topping and chocolate syrup over the cake with the candy bars.
Keep refrigerated until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:10 |
Personal
Notes: |
Personal
Notes: Can use heavy whipping cream instead of frozen whipped topping.
Can use Heath/Skor chips instead of full bars.
Best to have it soak over night.
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