One day, I decided to see just how quickly I could knock out a great-tasting poke cake! And I wanted it to taste like the popular candy bar with a name that rhymes with quicker. Hmm, Snicker?
😉 So chocolate, caramel, and peanuts, right? I mean, does it get any better? I'm a thrifty chick, so I started with a basic chocolate cake mix I bought on sale and stuff I had in the cupboard and the fridge.
Here's a little tip I use to keep track of the cake mixes in my old kitchen with inefficient old kitchen cabinets.
I like to keep cake mixes on hand, so I buy them when they're on sale. You never know when someone from church or school will call about someone who needs a cake!
As you put them on the shelf, use a magic marker to identify the type of cake and the expiration date. It only takes a few seconds. In food service, the term is FIFO: First in, first out.
Use this handy tip to help avoid shoving an expired mix into the back of the cupboard like that has NEVER happened to me. Ha ha. I tidied up for the photo.
Bake a chocolate cake according to the directions on the cake mix package, and while it's still hot, use the handle of a wooden spoon to poke lots of caramel-catching holes in the cake. They need to be fairly big holes.
Next, pour about a cup of ready-made Hershey's caramel ice cream syrup. I use the one that comes in a plastic squeeze bottle. While the cake is still warm and welcoming, drizzle 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 my chocolate caramel poke cake had a nice caramel glaze, so I added a bit more caramel topping for good measure.
Then, let the cake rest on a cooling rack until you can't feel any warmth on the bottom of the pan. This is important, so be patient! The cake must be cool to frost neatly.
You could use a boxed frosting mix or the kind that comes in a can, and maybe I will sometime if I'm in a huge pinch for time.
But...the knock on them is they tend to be kinda skimpy for my taste, and I don't believe for a minute that frosting was ever meant to be thin!
Years ago, I found a chocolate frosting recipe on the side of a Hershey's cocoa tin that's so quick and easy and tastes so much better that it's been my go-to recipe forever. It's called lickety-split frosting and I always really enjoyed the lickety part!😊
PRINTABLE RECIPE CARD
PRINTABLE RECIPE CARD
** For Almond Joy cake, use one teaspoon of vanilla and one teaspoon of almond extract.
Who doesn't love cake? You might enjoy these other cake recipes from GB's kitchen! Easy Peach Cake (I LOVE this one- the frosting is to die for!) How about Marvelous Mountain Dew Cake or another candy bar-inspired creation, Almond Joy Cake?
If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
Love, GB (Betty Streff)
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