Heath Bar Cake
Heath Bar Cake is an easy poke cake recipe with yellow cake mix infused with condensed milk and caramel sauce and topped with Cool Whip and chocolate toffee bar bits.
Servings: 12
Cost: $10
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil or melted butter
- 14 oz can sweetened condensed milk
- 8 oz caramel sauce
- 1 8-ounce tub Cool Whip whipped topping thawed, or any whipped topping
- 2 Heath bars chopped
Instructions
- Preheat oven to 350 ℉
- Grease or spray a 9 X 13 pan with cooking spray
- Add the cake mix, eggs, water, oil (or butter) to a large mixing bowl, and beat with hand mixer until well combined
- Pour batter into prepared baking dish, and bake for 28 to 30 minutes or until toothpick inserted into center comes out clean and top springs back lightly when touched
- Remove cake from oven, and allow to cool for about 10 minutes. It should still be rather hot
- Use the handle of a wooden spoon or a wide drinking straw to poke holes evenly in the hot cake, taking care not to poke through the bottom of the cake
- Stir the can of milk, then pour evenly on top of the cake and into the holes
- Pour some of the caramel sauce over the cake and into the holes
- Place cake in refrigerator, and refrigerate until completely cooled, about 2 hours
- Top with Cool Whip, a drizzle of caramel sauce and the chopped Heath bars before serving
Notes
I use about half of a 16-oz bottle of caramel for this recipe.
Store the poke cake in the refrigerator, and use within 4 days for best flavor.
You can make the cake a day ahead of time.
Nutrition
Calories: 324kcal | Carbohydrates: 64g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 439mg | Potassium: 173mg | Fiber: 1g | Sugar: 47g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg
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