MAKES 1 (9 X 13-INCH) CAKE
Roxanne cherishes get-togethers with her extended family. The more nieces and nephews, the happier she is. The memory of a celebration by the lake and the squeals of delight that the littlest one made when she carried a Candy Bar Poke Cake to the picnic table will forever bring a smile to her face. If you are going to a party or dinner where there will be toddlers, tweens, and teenagers, this recipe is your ticket to great fun and laughter.
Nonstick cooking spray
1 (15.25- to 18-ounce) box devil’s food cake mix
Eggs, oil, and water as directed on the cake mix box
1 (14-ounce) can sweetened condensed milk
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
8 (1.5- to 1.9-ounce) candy bars, coarsely chopped (see Tip)
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork.
In a small bowl, stir together the sweetened condensed milk and the caramel ice cream topping. Pour the mixture evenly over the cake. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping and sprinkle the chopped candy evenly over the top. Refrigerate until ready to serve.
TIPS
You can use any favorite chocolate cake mix for this crowd-pleasing cake.
Use a variety of candy bars including peanut butter cups, KitKats, M&M’s, and crunchy Butterfingers.