Cooking Chocolate Toffee Poke Cake: The Process

• Step 1: Prepare the Cake - Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the devil’s food cake mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until smooth and well combined.
• Step 2: Bake the Cake - Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
• Step 3: Poke the Cake - Using the handle of a wooden spoon or a fork, poke holes all over the top of the warm cake. Make sure to create deep holes, as this is where the delicious filling will seep in.
• Step 4: Prepare the Filling - In a medium bowl, whisk together the instant chocolate pudding mix and the sweetened condensed milk until well combined. Slowly pour the mixture over the poked cake, ensuring it fills the holes and covers the surface evenly.
• Step 5: Add the Caramel Sauce - Drizzle half of the salted caramel sauce over the pudding-filled cake. Allow the cake to cool completely in the pan, letting the flavors meld together.
• Step 6: Top with Whipped Topping - Once the cake is completely cool, spread the thawed whipped topping over the top, covering it evenly. Drizzle the remaining salted caramel sauce on top and sprinkle with a pinch of flaky sea salt and the Heath English Toffee Bits.
• Step 7: Chill and Serve - Refrigerate the cake for at least 2 hours before serving to allow the flavors to develop. Slice it into squares and enjoy every rich, chocolatey bite!