Skor Cake Recipe

Make this chocolate caramel poke cake with a doctored cake mix, toffee bits, Cool Whip, dark chocolate, and caramel sauce for a decadent and delicious treat everyone will love!

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: chocolate caramel poke cake, poke cake recipe, Skor Cake Recipe

Prep Time: 20

Cook Time: 25

Refrigerate: 1

Total Time: 1 45

Servings: servings

Calories: 395kcal

Author: Donnalea

Equipment

9 x 13 inch baking pan

hand mixer

Ingredients

Cake

1 box devils food chocolate cake mix
1 cup mayonnaise
1 cup strong hot coffee
½ cup cocoa
3 eggs
1 Tablespoon vanilla

Topping

1 cup dark chocolate chunks (or chips), divided
1 Cool Whip 1 L
1 can sweetened condensed milk
1 jar caramel sauce divided
1 jar chocolate sauce divided
1 bag toffee bits divided

Instructions

Cake

Grease a 9x13" cake pan, and preheat oven to 345˚F
Mix all cake ingredients together on low until combined.
Mix on medium speed for 2 minutes, scraping sides down as it mixes.
Pour into large baking pan, and bake for 25 minutes, or until a toothpick comes out clean when inserted in the middle of the cake.

Assembly

When cake is still hot, sprinkle ½ cup dark chocolate chips and ¼ cup toffee bits over the top.
Combine can of sweetened condensed milk with 1 cup caramel sauce. Set aside.
With a fork, a straw, or the end of a wooden spoon, poke holes all over the cake.
Pour caramel mixture over entire cake, allowing it to ooze into all the holes!
Cool cake completely.
Spread Cool Whip over entire cake. Top with ½ cup skor bits and ½ cup dark chocolate chips (or as many as desired!)
To serve, drizzle with a bit of chocolate and caramel sauce, and even more toffee bits.

Notes

*Instead of making the doctored cake as directed above, bake it as directed on the box and continue with the assembly as per the recipe.

Nutrition