Chocolate Caramel Peanut Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, oil and eggs called for on cake mix box

2

jars (11.5 oz each) salted caramel sauce

1

cup heavy whipping cream

1

tablespoon powdered sugar

1

cup chocolate-flavor syrup

1/2

cup chopped salted peanuts

Preparation

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.

Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.

In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

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