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CAKE - Chocolate Toffee Crunch Poke Cake
Nb persons: 20
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Marcia's Easy Chocolate Toffee Crunch Poke Cake Wednesday, June 12, 2002 - Page updated at 12:00 AM | |
Cooking spray | |
1 package (18.25 ounces) | plain devil's food cake mix |
1 1/3 cups | water |
½ cup | vegetable oil |
3 large | eggs |
1 cup | caramel or butterscotch ice cream topping |
1 container (8 ounces) | frozen whipped topping, thawed |
1 cup | toffee-flavored chips |
1. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 9-by-13-inch baking pan with cooking spray. Set aside.
2. Place the cake mix, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides again if needed. The batter should be smooth. Pour into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 32 to 37 minutes. Remove the pan from the oven and place it on a wire rack to cool.
4. Poke holes, 1 inch apart, in the cake with the handle of a wooden spoon. Fill each hole with caramel topping. Let the topping settle into the holes, then go back and fill them once again. Using a rubber spatula, spread the whipped topping smoothly over the top of the cake. Sprinkle the toffee-flavored chips evenly over the top. Cover the pan with wax paper and place it in the refrigerator until ready to serve.
From "From Cake Mix to Cake Magnificent: Chocolate from the Cake Doctor" by Anne Byrn.
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