Snickers Poke Cake
A chocolate cake is poked and filled with caramel and peanuts and the whole cake is frosted with a nougat frosting. It's a Snickers Bar in cake form.
Servings: 12 servings
- 1 15 ounce box chocolate cake mix (plus ingredients to make the cake)
- 1 approximately 12.25 oz jar caramel ice cream topping
- 1 cup chopped peanuts
- 1 ½ cups chocolate chips
- 2 teaspoons vegetable oil
- 1 7 ounce jar marshmallow cream
- 1 8 ounce container Cool Whip
- Mini or Fun Size Snickers for garnish
- Chocolate sauce for garnish
Make the cake according to box instructions for a 9x13” pan size cake. Bake until a toothpick tests done. While the cake cools slightly, pour the caramel into a small bowl or measuring cup and heat for 30 seconds.
Using the back of a wooden spoon, poke several holes in the cake, at least 20-30 holes, all over. Pour the caramel evenly over the cake and sprinkle with nuts. Let the cake cool completely before continuing.
Melt chocolate chips and vegetable oil in a large, microwave safe bowl on high in 30 second increments, stirring between each, until melted and smooth. The oil is to help the chocolate chips melt without seizing. You can also use shortening.
Once the chocolate chips are melted, stir in the marshmallow fluff. It’s very sticky and thick!
Add the Cool whip to the chocolate mixture and stir with a wooden spoon until combined. Mixture will be hard to mix - but it’ll get there eventually - and may be a little lumpy. Spread the Cool Whip mixture over the cooled cake. Chill for several hours before serving so the flavors can meld together.
Top with sliced Snickers and chocolate sauce for garnish. Store in refrigerator for up to 4 days.
Serving: 1serving | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg