Chocolate Chip-Caramel Poke Cake

Health score
2%
Chocolate Chip-Caramel Poke Cake
165 min.
15
452kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: the Chocolate Chip-Caramel Poke Cake! This decadent treat combines the rich flavors of chocolate and caramel, creating a mouthwatering experience that will leave your guests begging for seconds. Perfect for gatherings, celebrations, or simply a cozy night in, this cake is sure to impress with its moist texture and irresistible toppings.

Imagine a soft, chocolatey cake infused with creamy buttermilk, generously studded with semi-sweet chocolate chips, and then lovingly drenched in a luscious caramel topping. The poke cake method allows the caramel to seep into every nook and cranny, ensuring that each bite is bursting with flavor. Topped off with a drizzle of rich vanilla frosting, this dessert is not just a feast for the taste buds but also a visual delight.

With a preparation time of just over two hours, this recipe is surprisingly easy to make, even for novice bakers. The combination of simple ingredients and straightforward steps means you can whip up this showstopper without breaking a sweat. Whether you're celebrating a special occasion or just treating yourself, the Chocolate Chip-Caramel Poke Cake is the perfect way to satisfy your dessert cravings. Get ready to dig in and enjoy a slice of heaven!

Ingredients

  • box duncan hines devil's food cake 
  • 1.3 cups buttermilk 
  • 0.5 cup vegetable oil 
  •  eggs 
  • 12 oz semi chocolate chips (2 cups)
  • cup mrs richardson's butterscotch caramel sauce 
  • 16 oz vanilla frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • toothpicks
  • ziploc bags
  • microwave

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Sprinkle with chocolate chips; press gently into batter.
  5. Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines.
  6. Pour caramel topping over cake. Cool completely, about 1 hour.
  7. In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag.
  8. Cut tip off 1 corner of bag.
  9. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.

Nutrition Facts

Calories452kcal
Protein4.38%
Fat41.01%
Carbs54.61%

Properties

Glycemic Index
4.93
Glycemic Load
9.15
Inflammation Score
-3
Nutrition Score
8.5273914272371%

Nutrients percent of daily need

Calories:452.18kcal
22.61%
Fat:21.08g
32.43%
Saturated Fat:7.74g
48.36%
Carbohydrates:63.14g
21.05%
Net Carbohydrates:60.63g
22.05%
Sugar:48.1g
53.44%
Cholesterol:36.44mg
12.15%
Sodium:381.78mg
16.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:22.67mg
7.56%
Protein:5.06g
10.13%
Copper:0.41mg
20.5%
Manganese:0.38mg
18.78%
Phosphorus:183.6mg
18.36%
Iron:2.94mg
16.32%
Magnesium:57.7mg
14.42%
Vitamin B2:0.23mg
13.26%
Selenium:9.19µg
13.13%
Fiber:2.51g
10.02%
Calcium:95.01mg
9.5%
Vitamin K:9.42µg
8.97%
Potassium:284.8mg
8.14%
Vitamin E:1.15mg
7.67%
Zinc:1.05mg
6.98%
Folate:25.78µg
6.44%
Vitamin B1:0.07mg
4.85%
Vitamin B12:0.24µg
4.07%
Vitamin B3:0.74mg
3.72%
Vitamin B5:0.36mg
3.64%
Vitamin D:0.45µg
3.02%
Vitamin A:108.48IU
2.17%
Vitamin B6:0.04mg
2.08%