White Chocolate Caramel Poke Cake

By srumbel

A chocolate cake drizzled with caramel and topped with a white chocolate pudding Cool Whip and candy bars is a great way to satisfy your sweet tooth.

from insidebrucrewlife.com

Ingredients

• 1 chocolate cake mix + ingredients from back of box
• 1 1/2 cups cooled coffee (substitute this for the water in the cake)
• 1 can sweetened condensed milk (14 oz.)
• 1 cup caramel ice cream topping + extra for drizzling (Hershey's)
• 1 cup milk
• 1 box instant white chocolate pudding (3.4 oz. Hershey's)
• 2 cups Cool Whip
• 2 cups chopped Hershey's White Chocolate Bliss Bars

Details

Preparation time 30mins
Cooking time 58mins

Preparation

Step 1

Mix up the cake mix according to the package directions. Substitute cooled coffee for the water. Pour into a greased 9x13 pan and bake for 28-30 minutes.
While the cake is baking stir together the sweetened condensed milk and caramel topping. When the cake is done, remove from the oven. Take a wooden spoon and use the handle to poke holes all over the cake. It doesn't matter how the cake looks at this point. Slowly drizzle the sweetened condensed milk mixture all over the cake. Fill every hole and go slowly so it can soak in. Cool the cake completely.
Whisk together the milk and pudding. Fold in the Cool Whip. Spread over the top of the cooled cake. Sprinkle with the chopped candy bars. Drizzle with extra caramel topping before serving. Makes 24 pieces of cake. Keep the cake covered and refrigerated.