MAKES 1 (9 X 13-INCH) CAKE
The inspiration for Sticky Toffee–Date Poke Cake comes from the delicious sticky toffee pudding that is especially popular in Great Britain. In England, a pudding is more like a cake, and both the famous pudding and this poke cake are chock-full of chopped dates and topped with a toffee sauce. The toffee sauce is a sweet topping, so there is no need for frosting. Just serve pieces with a dollop of whipped cream.
Nonstick cooking spray
1 (6-ounce) package chopped pitted dates (1½ cups)
⅔ cup boiling water
1 (15.25- to 18-ounce) box yellow cake mix
1 (3.4-ounce) box butterscotch instant pudding mix
4 large eggs
⅔ cup sour cream
½ cup canola or vegetable oil
TOFFEE SAUCE:
6 tablespoons (3/4 stick) unsalted butter, cut into 1-tablespoon pieces
1 cup packed dark brown sugar
½ cup heavy cream
Sweetened whipped cream or frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the dates and the boiling water. Let stand for 5 minutes. Do not drain.
Add the cake mix, pudding mix, eggs, sour cream, and oil to the bowl with the dates. Using a handheld mixer on low speed, beat until blended. 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 40 to 45 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack and let cool completely.
MAKE THE TOFFEE SAUCE: In a small saucepan, heat the butter, brown sugar, and heavy cream over medium-low heat, stirring frequently, until the butter melts. Cook, stirring frequently, until the mixture comes to a rolling boil. Boil for 3 minutes. Remove from the heat and let cool for 5 minutes.
Poke holes evenly over the baked cake using the tines of a fork. Slowly and evenly pour the warm toffee sauce over the cake. Let stand for 30 minutes before serving.
Serve pieces of the cake with a dollop of the whipped cream or whipped topping.