Why You’ll Love This Recipe

This dessert is every chocolate lover’s dream come true! With layers of decadent, moist cake infused with gooey caramel goodness, every bite is a delightful experience. The crunchy pecans create a pleasing texture contrast while the fluffy Cool Whip topping keeps everything light and creamy. Best of all, this recipe uses a boxed cake mix, making it incredibly easy to whip up without sacrificing that homemade flavor. Whether for family gatherings or simply treating yourself, this poke cake guarantees to be a crowd-pleaser!

The Recipe

Ingredients:

For the Cake:

• 1 box chocolate cake mix (plus required ingredients)
• 1 (14 oz) can of sweetened condensed milk
• 1 jar (12 oz) caramel sauce
• 1 cup chopped pecans
• ½ cup mini chocolate chips

For the Topping:

• 1 (8 oz) tub Cool Whip, thawed
• Extra caramel sauce (for drizzling)
• Extra pecans and mini chocolate chips (for garnish)

Step-by-Step Instructions:

1. Bake the cake: Start by preparing the chocolate cake mix according to the package instructions, using a 9×13-inch baking dish. Bake it as directed and let the cake cool slightly once done.
2. Poke holes in the cake: After about 10 minutes of cooling, take the handle of a wooden spoon or a straw and poke holes all over the cake. Space them about an inch apart to ensure plenty of caramel goodness seeps in.
3. Add the condensed milk and caramel: In a separate bowl, whisk together the sweetened condensed milk and caramel sauce. Pour this deliciously gooey mixture evenly over the cake, allowing it to soak into the holes.
4. Sprinkle with pecans and chocolate chips: Once the caramel mixture is added, evenly sprinkle chopped pecans and mini chocolate chips over the top.
5. Chill the cake: To let the flavors meld and the caramel soak in even more, cover the cake with plastic wrap and refrigerate it for at least 2 hours until completely chilled.
6. Top with Cool Whip: After chilling, spread the thawed Cool Whip over the top of the cake in an even layer.
7. Garnish and serve: Finally, drizzle some extra caramel sauce over the Cool Whip and sprinkle with additional chopped pecans and mini chocolate chips for that finishing touch. Slice the cake and serve this indulgent treat!

Serving and Storage Tips

• Serving: Enjoy this cake chilled to enhance its delicious textures and flavors. A rich dessert like this one pairs well with small slices to satisfy your sweet cravings!
• Storage: If you have leftovers (which is unlikely!), store them in the refrigerator, covered with plastic wrap, for up to 4 days. The cake retains its moisture and remains delightful even after a few days.

Helpful Notes

• If you want an extra touch of indulgence, consider drizzling some melted chocolate over the cake right before serving.
• This recipe can easily be adapted—try using German chocolate or devil’s food cake mix for a richer experience!
• Feel free to create your own homemade caramel sauce if you’re looking for a twist and want to avoid store-bought options.

FAQs

1. Can I use a different type of nut?
Absolutely! If you’re not fond of pecans, feel free to swap in walnuts or almonds for a slightly different flavor and crunch.

2. How do I prevent the cake from becoming too soggy?
Ensure to pierce plenty of holes into the cake to allow the caramel mixture to absorb evenly. If you’re concerned about sogginess, consider using less sweetened condensed milk.

3. Can I make this cake ahead of time?
Definitely! This cake actually develops even richer flavors after a day in the fridge. Just skip adding the Cool Whip and toppings until you’re ready to serve.

4. Can I freeze the cake?
Yes, you can freeze the cake (without the Cool Whip topping) for up to 3 months. Just thaw it in the refrigerator overnight before adding your toppings!

5. How can I make this cake extra chocolaty?
For more chocolatey goodness, drizzle melted chocolate over the Cool Whip, or mix in some chocolate chips into the batter before baking.