I decided to see just how easily I could bang out a great tasting poke cake that’s quick! And, I wanted it to taste like the popular candy bar with the name that actually rhymes with quicker. 😉 So chocolate, caramel and peanuts, right? I mean, does it get any better? I also happen to be thrifty so I started with a basic chocolate cake mix that was on sale for about $.89. I baked it according to the directions on the package and while it was still hot, I used the handle of my trusty old wooden spoon to poke lots of caramel-catching holes in the cake. (You should see that spoon! It’s all crooked from the dishwasher and burned in a couple of spots!)
Next, I poured on about a cup of ready-made caramel ice cream topping. I used a store label brand that comes in a plastic squeeze bottle. While the cake was still warm and welcoming, I drizzled that golden caramel sauce lovingly into the awaiting cake craters. You’ll notice I had a few “oopsies” when I pulled the spoon out but I knew the thick cloak of chocolate frosting would hide them beautifully. I wanted to make sure that cake had a nice caramel glaze so I added a bit more for good measure. Then, I let it rest on my cooling rack til I couldn’t feel any warmth on the bottom of the pan. This is important so be patient!
At this point I could have used a boxed frosting mix or the kind that comes in a can and maybe I will sometime if I’m in a pinch for time. But…the knock on them for me is they tend to be kinda skimpy for my taste and I don’t believe for a minute that frosting was meant to be thin! Besides, years ago I found a chocolate frosting recipe on the side of a Hershey’s cocoa tin that’s so quick and so easy AND tastes so much better that it’s been my go-to forever. It’s called lickety-split frosting and I always really enjoyed the lickety part!😊
While the cake was cooling I whipped up my frosting using this time-tested recipe!! When the cake was nicely covered with frosting and before it set, I tossed on about 3/4 cup of coarsely chopped, salted peanuts. I used the kind they call “party peanuts” because they are more like the ones in the famous candy bar!
Here’s what you’ll need to make this yummy poke cake in YOUR kitchen!
GB's Quick Candy Bar Poke Cake
a quick, super moist cake with the flavor profile of a popular all American candy bar
- 1 box favorite chocolate cake mix
- 1- 1 1/4 cup bottled caramel ice cream topping
- 1 recipe Hershey's lickety-split chocolate frosting
- 3/4 cup coarsely chopped salted party peanuts
Bake cake according to package directions in 13" x 9" pan. While still hot, poke holes all over cake with wooden spoon handle. Pour 1- 1 1/4 cup caramel ice cream topping over warm cake, especially in holes. Cool, frost and top with coarsely chopped salted peanuts.
Hershey's Famous Lickety-Split Chocolate Frosting
A simple "scratch" chocolate buttercream frosting made from just 6 basic ingredients you probably have on hand
- 1/2 cup butter or margarine (one stick)
- 3 - 3 1/2 cups powdered sugar
- 2 tsp vanilla
- 6 Tbsp milk
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
Combine powdered sugar, cocoa and salt. Add milk and vanilla. Blend until smooth. Add butter and beat until of spreading consistency. Add a little more powdered sugar or milk if needed. Scrape down bowl a time or two.
This makes enough for a 13" x 9" cake, 2 layers of a 9" round or 12 cupcakes.
Hint: make sure cake is well cooled before frosting.
That’s it! I shared it with the sweetest young family and they called it a “chocolate lovers dream!” I bet your family will think so too! Thanks! Please share!