Chocolate-Caramel-Peanut Poke Cake

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Ingredients:

  • 1 box Betty Crocker Super Moist chocolate fudge cake mix
  • Water, oil and eggs called for on cake mix box
  • 2ajrs (11.5 oz each) salted caramel sauce
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 cup chocolate-flovor syrup
  • 1/2 cup chopped salted peanuts


Directions:

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

2. 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.

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

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