Dive into a delectable delight with the Turtle Chocolate Poke Cake, boasting devil’s food chocolate cake, sweetened condensed milk, rich caramel, airy whipped topping, crunchy pecans, and tempting chocolate chips. A treat not to be missed!
The first time I made the “TURTLE CHOCOLATE POKE CAKE” was on a random Tuesday night when I was trying to get over a particularly blue day. You see, Tuesdays are secretly the worst days of the week – they don’t have the Monday motivation or the Wednesday hump-day thrill. So, I decided to whip up a sweet treat to get me through. The outcome? An absolutely heavenly cake that was reminiscent of turtle candies from my childhood. After sharing a slice with my neighbour, we both laughed about how something so simple could bring such joy. Now, this cake is a standing tradition in my household, especially on those “meh” days.
So, why is the Turtle Chocolate Poke Cake the GOAT (Greatest Of All Time) of cakes?
- Decadence Overload: It’s not just a chocolate cake; it’s a devil’s food chocolate cake!
- Double Caramel Whammy: Sweetened condensed milk meets caramel sundae topping. Enough said.
- Texture Party: Creamy, crunchy, soft, and chewy – this cake has it all!
- Insta-worthy: The finished product is a visual treat, sure to get you some social media love.
- Easier Than It Looks: Prep in 10 minutes? Perfect for spontaneous sweet cravings!
Ingredients for TURTLE CHOCOLATE POKE CAKE:
Alright, kitchen warriors, let’s dive into some nitty-gritty details about the ingredients:
- Devil’s Food Chocolate Cake Mix: While any choco-cake mix will do, the devil’s food variety gives it that deep, rich flavour we’re chasing.
- Sweetened Condensed Milk: This is the magic elixir of the baking world; it adds creamy sweetness.
- Caramel Sundae Topping: This is where we amp up the luxury. If you’re feeling like a boss, go for the homemade stuff!
- Whipped Topping: Fat-free was used here, but if you’re feeling rebellious, go full-fat!
- Fisher Pecans: It’s not just about the crunch, but the nutty richness.
- Chocolate Chips: Mini or full-sized, they’re like little pockets of happiness.
- Salted Caramel Sauce: The cherry on top. Regular caramel is okay, but salted? Chef’s kiss.
How to make the TURTLE CHOCOLATE POKE CAKE:
Let’s break it down, folks:
- Pan Prep: Start with a 350F preheated oven. Grab your 9×13-inch pan, line it with foil, give it a nice spray with cooking spray, and set aside.
- Cake Time: Whisk up your cake mix according to the box, but here’s a tip: keep an eye on the baking time. Often, they’re done a few minutes before the box suggests. No one likes a dry cake.
- Milk-Caramel Combo: While your cake gets its tan on, mix your sweetened condensed milk and caramel topping. Keep this luscious concoction ready.
- Poke That Cake: Fresh out of the oven? Time to poke, poke, poke! Use the blunt end of a wooden spoon and go crazy.
- Pour it On: Gently pour your caramel-milk mix over the cake, ensuring it seeps into those holes. Mmm.
- Cool it Down: Put your cake in the fridge for a quick 10 minutes. We don’t want our whipped topping to become a puddle.
- Finishing Touches: Spread the whipped topping, sprinkle on the pecans and chocolate chips, and let the cake chill for at least 2 hours. Patience, young grasshopper.
- Serve in Style: Drizzle on that salted caramel sauce, slice, serve, and watch those jaws drop.
Storage options for TURTLE CHOCOLATE POKE CAKE:
Once you’ve achieved culinary stardom with this cake, cover it tightly and store in the refrigerator. It should last 3-4 days, but I’ll bet it doesn’t make it past day 2.
Variations and Substitutions:
- Cake Mix: Try a chocolate fudge or even a brownie mix.
- Nuts: Walnuts or almonds can be a fantastic swap for pecans.
- Toppings: White chocolate chips or caramel chips can add a twist.
- Sauce: Swap out caramel for chocolate sauce for a double chocolate kick!
Remember, folks, the kitchen is your playground – have fun and make the recipe your own! Cheers to the best slice of cake you’ll ever have.
TURTLE CHOCOLATE POKE CAKE
- 1 15.25-ounce package of devil’s food chocolate cake mix
- 1 14-ounce can of sweetened condensed milk
- 1 12-ounce jar of caramel sundae topping
- 1 8-ounce container of whipped topping thawed (preferably fat-free)
- 1/2 cup of Fisher Pecans finely chopped
- 1/2 cup of semi-sweet chocolate chips full-size is acceptable
- 1/3 cup of salted caramel sauce store-bought or homemade alternatives are suitable; unsalted caramel sauce can be utilized if desired
- Begin by preheating the oven to a temperature of 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with aluminum foil. Ensure the surface is thoroughly sprayed with a cooking spray, then set it aside.
- Follow the instructions detailed on the devil’s food chocolate cake mix package. However, monitor the baking time closely. It’s recommended to check the cake a few minutes prior to the stipulated time on the package to avoid over-baking.
- During the baking period, take a medium-sized bowl. Combine the sweetened condensed milk with the caramel sundae topping. Stir the mixture well until both ingredients are evenly blended. Set this mixture aside.
- Once the cake has baked completely, remove it from the oven. Using the non-pointed end of a wooden spoon, methodically poke holes across the entire surface of the cake. Aim to create approximately 60 evenly spaced holes.
- Carefully pour the previously prepared sweetened condensed milk and caramel mixture over the cake. Ensure that the liquid seeps into the holes evenly.
- Once the mixture has been poured, place the cake in the refrigerator. Allow it to cool for approximately 10 minutes. This step ensures that the whipped topping retains its consistency and does not melt upon application.
- After cooling, remove the cake from the refrigerator. Spread the whipped topping uniformly over the cake’s surface. Proceed to sprinkle the chopped Fisher Pecans and semi-sweet chocolate chips over the whipped layer.
- For optimal flavor and consistency, cover the cake and refrigerate it for a minimum of 2 hours. Prior to serving, ensure you drizzle the salted caramel sauce evenly over the cake. Slice and serve as desired.