MAKES 1 (9 X 13-INCH) CAKE
Do you need to bring a dessert to the office party, potluck, or bunko night? No worries! Bake Crunchy Toffee Poke Cake the day ahead, and you’ve got it covered. This will make the gathering memorable to many, and there won’t be one piece left to carry home. That’s a good thing, right?
Nonstick cooking spray
1 (15.25- to 18-ounce) German chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup sour cream
⅔ cup water
½ cup vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
4 (1.4-ounce) milk chocolate English toffee candy bars
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking dish.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon. Let the cake cool completely.
Drizzle three-quarters of the caramel topping into the holes on the cake. Frost the cake with the whipped topping. Place the candy bars in a zip-top bag and coarsely crush with a rolling pin or mallet. Sprinkle the candy bars evenly over the cake. Refrigerate until ready to serve.
Just before serving, drizzle the top of the cake with the remaining caramel topping.
You can substitute caramels and milk for the caramel ice-cream topping. Combine 1 (14-ounce) package caramels, unwrapped, and ¼ cup whole milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels. Pour three-quarters of the caramel mixture into the poked holes in the cake. Warm the remaining caramel mixture in the microwave on high power for 10 to 15 seconds or until warm. Drizzle over the cake just before serving.
TIP
If you want to reduce the amount of chocolate, use a white or yellow cake mix in place of the German chocolate cake mix.