This is one of those recipes that you’ve probably seen before. It goes by different names – Holy Cow Cake, Butterfinger Cake etc. Most of the recipes I’ve seen use sweetened condensed milk.
I like to bump up the yum, by using a jar of hot fudge and a jar of caramel topping.
I made this for my 14 year old son’s birthday a few weeks ago. He likes to ask for labor-intensive cakes, but had somehow weasled two birthday cakes out of me this year. So, instead of making the Cannoli Cake he asked for, I made this.
He was happy, because how can you not be happy with chocolate cake infused with caramel and hot fudge? And I was happy because it’s super simple to make.
Here’s what you’ll need:
In addition to the ingredients in the photo, you’ll also need eggs and oil called for on the back of the cake mix package.
Hot Fudge and Caramel Chocolate Poke Cake
- 1 Devil's Food cake mix + ingredients to make cake
- 10 oz jar hot fudge topping
- 10 oz jar caramel topping
- 8 oz frozen whipped topping thawed
- 1/2 cup toffee chips optional
Bake cake according to package directions in a 9x13 pan.
While the cake is still hot, poke holes in it with a chopstick or skewer. Make a lot of holes.
Warm the hot fudge and caramel sauces in the microwave until they will pour easily (warming is more important for the fudge than the caramel).
Pour the sauces over the cake, using a spoon to evenly spread the toppings.
Cool cake completely.
Frost with frozen whipped topping.
Sprinkle with toffee chips.
Store in fridge.