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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.