Turtle Chocolate Poke Cake – A Chocolate Lover’s Dream!
Step-by-Step Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with aluminum foil and lightly spray with cooking spray.
- Prepare the cake batter according to the box instructions (mixing with eggs, water, and oil).
- Bake as directed, but start checking for doneness 3-5 minutes early by inserting a toothpick in the center—it should come out clean.
2. Poke & Soak
- Once baked, let the cake cool for 5 minutes.
- Using the blunt end of a wooden spoon, poke about 60 holes evenly across the cake.
- In a bowl, mix sweetened condensed milk and caramel sundae topping.
- Slowly pour the mixture over the cake, ensuring it soaks into all the holes.
3. Cool & Add Toppings
- Refrigerate the cake for at least 10 minutes before adding the toppings.
- Spread whipped topping evenly over the cake.
- Sprinkle with chopped pecans and mini chocolate chips.
- Cover and refrigerate for at least 2 hours (overnight is best for maximum flavor).
4. Serve & Enjoy!
- Drizzle with salted caramel sauce just before serving.
- Slice, serve, and enjoy the most irresistible chocolate caramel cake ever!
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