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Chocolate Turtle Poke Cake

by Matthew Johnson featured in Easy Poke Cake 4 Ways

Ingredients

for 12 servings

  • 1 freshly made chocolate cake, prepared from scratch or using a packaged mix
  • 1 can
    14 oz
    can of dulce de leche, warmed
  • 1 can
    16 oz
    can of chocolate frosting
  • ½ cup
    chopped pecans (65 g)
  • ½ cup
    mini chocolate chips (90 g)
  • caramel syrup, to taste
    Calories 287
    Fat 11g
    Carbs 45g
    Fiber 1g
    Sugar 41g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
  2. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
  3. Enjoy!
 

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