Caramel Chocolate Poke Cake
1 chocolate fudge cake mix
1 can of sweetened condensed milk
3/4 cup of caramel ice cream topping
1 8oz tub of Cool Whip
Garnish:
additional caramel ice cream topping
chocolate ice cream topping
chocolate bar, made into curls or grated (You can do this easily with a
vegetable peeler.)
Make cake as directed on box for a 9×13 pan.
After cake is baked, remove from the oven and let cool for 15 minutes.
Poke holes all over the entire cake using the end of a wooden spoon.
Pour the sweetened condensed milk and caramel ice cream topping over the
cake, allowing it to seep into the holes.
Cover and refrigerate overnight (or minimum of 4 hours, longer is better).
Top with Cool Whip.
Garnish by drizzling ice cream toppings over the Cool Whip.
Add chocolate bar curls or grated chocolate over all.
Refrigerate leftovers.