Chocolate-Caramel-Peanut Poke Cake Recipe

Name: Chocolate-Caramel-Peanut Poke Cake
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 15 min
Yield: 15 servings
Ingredients: 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix; Water, oil and eggs called for on cake mix box; 2 3/4 cups caramel sundae syrup (from two 428 mL containers), divided; 1 cup heavy whipping cream; 1 tablespoon icing sugar; 1 cup chocolate-flavour syrup; 1/2 cup chopped salted peanuts

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 3/4 cups caramel sundae syrup (from two 428 mL containers), divided
1 cup heavy whipping cream
1 tablespoon icing sugar
1 cup chocolate-flavour syrup
1/2 cup chopped salted peanuts

	PREP TIME 15m	COOK TIME 2h50m	TOTAL TIME 3h15m
YIELD 15 servings

Instructions

Heat oven to 350° F.
Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
Make cake as directed on box for 13 x 9-inch pan.
Immediately after removing from oven, poke holes all over cake using chopstick.
While cake is still warm, gently spread 1 1/2 cups of the caramel sauce over cake.
Cool cake completely, then refrigerate 2 hours.
In medium bowl, beat cream and icing sugar to stiff peaks.
Spread over top of cake; drizzle with remaining caramel syrup and chocolate syrup; sprinkle with peanuts.