Popular

Sea Salt Caramel Poke Cake Recipe

Name: Sea Salt Caramel Poke Cake Recipe | Recipes
Prep time: 20 min
Total time: 63 min
Yield: 12 servings
Ingredients: 3/4 cup butter or margarine, softened (175 mL or 1 1/2 sticks); 1 cup packed light brown sugar (250 mL); 1 cup granulated sugar (250 mL); 1 tsp vanilla extract (5 mL); 3 eggs; 1 2/3 cups all-purpose flour (400 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 tsp baking soda (5 mL); 1/2 tsp baking powder (2 mL); 1/2 tsp salt (2 mL); 1 1/3 cups brewed coffee (325 mL); 1 can sweetened condensed milk (not evaporated) (396 g); 1 2/3 cups HERSHEY'S CHIPITS Sea Salt Caramel Chips (400 mL or 283g pkg.); 1 cup salted peanuts, chopped (250 mL); 1/2 cup HERSHEY'S CHIPITS Mini Semi-Sweet Chocolate Chips (125 mL)

Details

Timing
Timing
Total:
Bake:: 43 Min.
Prep:: 20 Min.
Yields:: 12 servings

At your next party, wow your friends with a Sea Salt Caramel Poke Cake. Bake this delicious masterpiece with Hershey's recipe.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 43 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

butter or margarine, softened (175 mL or 1 1/2 sticks)
1 cup

packed light brown sugar (250 mL)
1 cup

granulated sugar (250 mL)
1 tsp

vanilla extract (5 mL)
3

eggs
1 2/3 cups

all-purpose flour (400 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 tsp

baking soda (5 mL)
1/2 tsp

baking powder (2 mL)
1/2 tsp

salt (2 mL)
1 1/3 cups

brewed coffee (325 mL)
1 can

sweetened condensed milk (not evaporated) (396 g)
1 2/3 cups

HERSHEY'S CHIPITS Sea Salt Caramel Chips (400 mL or 283g pkg.)
1 cup

salted peanuts, chopped (250 mL)
1/2 cup

HERSHEY'S CHIPITS Mini Semi-Sweet Chocolate Chips (125 mL)

Directions

Equipment Needed 

Oven

13x9-inch (33x23 cm) Baking Pan

Mixing Bowl

Mixer

Wooden Spoon

Microwave-Safe Bowl

Microwave

Wire Rack

Heat oven to 350°F (180°C). Grease and flour 13x9x2-inch (33x23x5-cm) baking pan.

Beat butter, brown sugar, granulated sugar and vanilla in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, stir together flour, cocoa, baking soda, baking powder and salt; add alternately with coffee to butter mixture. Pour into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted in centre comes out clean. Poke holes with end of wooden spoon about 1 inch (2.5 cm) apart into warm cake (do not pierce bottom of cake).

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 mini chocolate chips on top of cake.