Caramel Turtle Poke Cake

Patricia

Prep Time 15

Cook Time 30

Chilling Time 2

Total Time 2 45

Calories 420 kcal

Bake the cake: Prepare the chocolate cake mix according to the package directions, using a 9x13-inch baking dish. Bake as directed and allow the cake to cool slightly.
Poke holes in the cake: Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a straw to poke holes all over the cake, spacing them about 1 inch apart.
Add the condensed milk and caramel: In a small bowl, whisk together the sweetened condensed milk and caramel sauce. Pour the mixture evenly over the cake, allowing it to soak into the holes.
Sprinkle with pecans and chocolate chips: Evenly sprinkle the chopped pecans and mini chocolate chips over the top of the cake.
Chill the cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until completely chilled. This allows the flavors to meld and the caramel mixture to fully absorb into the cake.
Top with Cool Whip: Once the cake is chilled, spread the Cool Whip over the top in an even layer.
Garnish and serve: Drizzle extra caramel sauce over the Cool Whip and sprinkle with additional chopped pecans and mini chocolate chips for garnish. Slice and serve this indulgent poke cake!