Store any leftover cake wrapped tightly in plastic wrap or in an airtight container in the refrigerator for 4-5 days.
The cake can be frozen without the whipped topping layer for up to two months. Allow the cake to cool completely before wrapping the pan securely in plastic wrap or foil to freeze. To serve, thaw the cake in the refrigerator, then top with the whipped topping, sauces, and crushed Heath Bar pieces.
Heath Bar Poke Cake
Heath Bar Poke Cake is a rich and indulgent dessert that combines a chocolate cake with creamy filling and crunchy toffee bits. Perfect for any occasion, it’s easy to make and can be customized to your flavor preferences.
Ingredients
- 1 box of Devil's Food cake mix plus the ingredients required on the box
- 1 14 ounce can of sweetened condensed milk
- 1 12 ounce jar of caramel topping, divided
- 1 8 ounce tub of whipped topping, thawed
- 1/4 cup of chocolate sauce
- 3-4 Heath bars crushed
Instructions
- Prepare the Devil's Food cake mix according to the package instructions. Pour the batter into a 9x13-inch baking dish and bake as directed. Let the cake cool for 5 minutes.
- Using a chopstick, thick straw, or the thin handle of a wooden spoon, poke holes all over the cake, about an inch apart.
- Pour the sweetened condensed milk over the cake. Set aside 1/4 cup of caramel topping and pour the remaining caramel topping over the cake. Use the back of a spoon to spread the toppings, ensuring they seep into the holes.
- Allow the cake to cool completely to room temperature, then refrigerate for at least an hour to let the flavors meld together.
- Spread the whipped topping evenly over the cake. Drizzle the chocolate sauce and reserved caramel topping over the whipped topping.
- Sprinkle the crushed Heath bars on top.
- Slice and serve.