Chocolate Pretzel Poke Box Cake Recipe By Tasty

CHOCOLATE POKE CAKE

Chocolate Poke Cake image

This cake gets rave reviews every time it's made. Definitely not for anyone on a diet! Oooey-gooey, and oh! so good! Best if served warm with vanilla ice cream.

Provided by SYNCHORSWIM

Categories Desserts Cakes Poke Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 ¾ cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 (1 ounce) squares unsweetened chocolate, melted
1 cup strong brewed coffee
¾ cup sour cream
¼ cup vegetable oil
1 (14 ounce) package individually wrapped caramels, unwrapped
4 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 74.6 g, Cholesterol 9 mg, Fat 16.6 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 333.1 mg, Sugar 51 g

PEANUT BUTTER CHOCOLATE POKE CAKE

Peanut Butter Chocolate Poke Cake image

When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

1 package chocolate cake mix (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of the two

Steps:

Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 360 calories, Fat 16g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY

Chocolate Pretzel Poke 'Box' Cake Recipe by Tasty image

Here's what you need: dark chocolate cake mix, condensed milk, caramel, whipped cream, pretzel, caramel

Provided by Quinton Washington

Categories Bakery Goods

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 box dark chocolate cake mix, prepared according to package instructions
1 can condensed milk
1 can caramel
3 cups whipped cream
1 packet pretzel
3 tablespoons caramel, for topping

Steps:

Preheat oven to 400°F (200°C).
Prepare and bake chocolate cake according to package instructions.
Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
Slice cake into even rectangles and sprinkle chopped pretzels on top.
Serve with a drizzle of caramel topping.
Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 107 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 75 grams

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Chocolate Turtle Poke Cake Recipe by Tasty image

Here's what you need: freshly made chocolate cake, can of dulce de leche, can of chocolate frosting, chopped pecans, mini chocolate chips, caramel syrup

Provided by Matthew Johnson

Categories Bakery Goods

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 freshly made chocolate cake, prepared from scratch or using a packaged mix
14 oz can of dulce de leche, warmed
16 oz can of chocolate frosting
½ cup chopped pecans
½ cup mini chocolate chips
caramel syrup, to taste

Steps:

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.
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.
Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 74 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 55 grams

HALLOWEEN POKE CAKE

Halloween Poke Cake image

This cute cake will make your favorite trick-or-treaters smile with delight when you serve it on Halloween. The moist marble cake features a buttery frosting and fun candy pumpkins on top. Out of pumpkin candies? Add candy corn instead. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package fudge marble cake mix (regular size)
2 packages (3 ounces each) orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
12 to 15 candy pumpkins

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours. , For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.

Nutrition Facts : Calories 425 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.

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