Chocolate Poke Cake loaded with caramel is the perfect cake for any gathering! A delicious from scratch cake soaks up caramel for a moist and rich dessert that everyone goes crazy for!
1 9 x13 chocolate cake either boxed or homemade
1 Can of Sweetened Condensed Milk
1 cup Caramel Ice Cream Topping (or homemade)
1 8 oz tub of whipped topping or 2-3 cups whipped cream
chocolate sauce & chopped chocolate for garnish
1¾ cups flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
½ cup vegetable oil
½ teaspoon vanilla extract
Cake (if using a box mix, follow the directions for a 9×13 pan)
Preheat oven to 350 degrees F. Grease & flour a 9×13 inch pan.
Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
Bake 30 to 40 minutes, or until a toothpick inserted into the center of a cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t overcook.
Remove the cake from the oven and cool 15 minutes.