Sea Salt Caramel Poke Cake
No one will get upset that you poked holes in this cake. Follow the recipe and fill with mixture of sweetened condensed milk and sea salt caramel flavored baking chips. Believe us, it tastes as good as it sounds.
Ingredients
3/4 cup
butter or margarine (1-1/2 sticks), softened
1 cup
packed light brown sugar
1 cup
granulated sugar
1 tsp
vanilla extract
3
eggs
1 2/3 cups
all-purpose flour
3/4 cup
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 1/3 cups
brewed coffee
1 can
sweetened condensed milk (14 oz) (NOT evaporated)
1 2/3 cups
sea salt caramel flavored baking chips (10 oz pkg.)
1 cup
salted peanuts, chopped
1/2 cup
HERSHEY'S Mini Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
Directions
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2
Beat butter, brown sugar, granulated sugar and vanilla in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with coffee to butter mixture. Pour into prepared pan.
3
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Poke holes with end of wooden spoon about 1 inch apart into warm cake (do NOT pierce bottom of cake).
4
Place sweetened condensed milk and caramel chips in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until mixture is smooth and fluid when stirred. Spread evenly over cake surface. Cool completely in pan on wire rack. Gently press peanuts and small chocolate chips on top of cake.
