This classic poke cake is made with Devil's food cake mix, shredded coconut, whipped topping, caramel and chocolate toffee candy bars for a deliciously decadent "naughty" dessert recipe!
INGREDIENTS
- 1 box Devil’s food cake mix + ingredients to make it – water, oil, eggs
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce
- ¼ cup sweetened condensed milk optional
- 2 cups chopped “Heath” chocolate toffee bars about 4 bars
- 8 ounces Cool Whip
- ¼ cup chocolate syrup
DIRECTIONS
- Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish. Bake the cake according to the package instructions, adding 1 cup shredded coconut to the batter before baking.
- Meanwhile, chop the Heath bars. Then mix ¾ cup caramel sauce with ¼ cup sweetened condensed milk.
- Once the cake comes out of the oven, use a chopstick or wooden skewer to poke holes over the entire surface of the cake.
- Slowly pour the caramel mixture over the cake so that it runs down into all the holes.
- Then sprinkle 1 cup of chopped Heath bars over the cake. Refrigerate until cool.
- Once the cake has cooled completly, spread the Cool Whip over the top. Drizzle the cake with the remaining ¼ cup caramel sauce and chocolate syrup. Then sprinkle the top with the remaining chopped Heath bar.
- Cover and chill until ready to serve.
NOTES
- If the cake seems too sweet, you can omit the sweetened condensed milk from the recipe. It is in all classic "Better than Sex" cake recipes, but is not technically necessary.
- Keep leftovers wrapped or sealed in an airtight container in the refrigerator for up to one week.
