Snickers Poke Cake
Imagine a moist chocolate cake, generously poked and infused with a heavenly combo of caramel and sweetened condensed milk. But that’s not all! I’ve taken it up a notch by showering it with chunks of gooey Snickers goodness and topped it with a cloud of whipped perfection
Ingredients:
For the Cake:
1 box chocolate cake mix (plus ingredients needed for the mix)
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Filling:
1 cup sweetened condensed milk
1/2 cup caramel sauce (from above)
1/2 cup chocolate sauce
1 cup chopped Snickers bars
For the Topping:
1 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 cup chopped Snickers bars
Instructions:
Bake the Cake: Prepare and bake the chocolate cake according to the instructions on the box. Once baked, allow the cake to cool for about 10 minutes.
Make the Caramel Sauce: In a medium saucepan over medium heat, melt the sugar while stirring constantly. Once melted, add the butter and stir until melted. Slowly pour in the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute, then remove it from the heat. Stir in the vanilla extract and salt. Set aside.
Poke Holes in the Cake: Use the end of a wooden spoon to poke holes all over the cake.
Prepare the Filling: In a bowl, combine the sweetened condensed milk, 1/2 cup of the caramel sauce, and the chocolate sauce. Pour the mixture over the cake, making sure it fills the holes. Sprinkle chopped Snickers bars over the top.
Whip the Cream: In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
Top the Cake: Spread the whipped cream over the cake, then sprinkle chopped Snickers bars over the top.
Refrigerate and Serve: Refrigerate the cake for at least 4 hours or overnight
