Dessert: Samoa Poke Cake
Recipe by Lindsay Funston A chocolate cake infused with caramel? Quit playin' with our heart!
Ingredients
Butter, for baking dish
Flour, for baking dish
1 box devil's food cake mix (plus ingredients it calls for)
1 10-ounce jar caramel, plus more for drizzling
3 tbsp. heavy cream
2 c. Toasted sweetened shredded coconut
1 c. melted chocolate chips
Instructions
Preheat oven to 325 degrees F. Butter and flour a 9-x-13" baking dish. Prepare chocolate cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes.
Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake.
In a small saucepan, combine jar of caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through.
Pour all over cake, making sure caramel seeps into poke holes.
Top with a full layer of toasted coconut, then drizzle with melted chocolate (stir in a couple drops of vegetable oil if too thick to drizzle) and more caramel.
Let stand 10 minutes, then slice and serve.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
