Chocolate Caramel Poke Cake

Serves: 16 servings

Ingredients :

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·         1 8 oz tub of whipped topping or 2-3 cups whipped cream

·         chocolate sauce & chopped chocolate for garnish

·         1 9x13 chocolate cake either boxed or homemade

·         1 Can of sweetened Condensed Milk

·         1 cup Caramel Ice Cream Topping (or homemade)

Chocolate Cake :

·         1 cup milk

·         ½ cup vegetable oil

·         ½ teaspoon vanilla extract

·         1¾ cups flour

·         1¾ cups sugar

·         ¾ cup unsweetened cocoa powder

·         2 teaspoons baking soda

·         1 teaspoon baking powder

·         2 eggs

·         1 cup brewed coffee, cooled

·         1 tablespoon lemon juice

Instructions :

Cake (if using a box mix, follow the directions for a 9x13 pan) :

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.
6. Remove the cake from the oven and cool 15 minutes.

Assembly :

1. Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.
2. Cover and refrigerate overnight (minimum 4 hours, longer is better)
3. Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.