If you like Turtle Candy you will love this easy to make recipe for Chocolate Turtle Poke Cake. This cake has all the great flavors of the popular candy but in a chocolate cake!!
Have you ever made a poke cake? I love them! They are just so easy and fun to make. Poke cakes almost always start out with a cake mix then they add a liquid like condensed milk, chocolate or caramel sauce. Adding the sauce makes the cakes moist and rich! One our favorite poke cakes is this Strawberry Vanilla Poke Cake. Another favorite dessert that makes a moist Cake using a cake mix this Chocolate Bundt Cake made with a surprise ingredient!
How to make Chocolate Turtle Poke Cake:
- chocolate cake mix
- caramel syrup
- chocolate frosting
- chocolate chips
- 9×13 baking pan or dish
- spoon or wooden dowel
- rubber spatula or knife
Step One: Bake the cake following instructions on the box. Remove from oven and cool for 10 minutes.
Step Two: Once cake has cooled using the handle of a wooden spoon poke holes several into the baked cake.
Step Three: Pour caramel sauce over the top of the cake then spread it with a rubber spatula making sure it gets into all the holes.
Step Four: Chill the cake in the refrigerator for an hour to allow the syrup to soak into the cake.
Step Five: Frost the cake with chocolate frosting then sprinkle with chopped pecans and chocolate chips.
Room Temperature: Cake can be stored covered on the countertop for up to three days.
Refrigerator: Store cake in covered pan for up to five days.
This Chocolate Turtle Poke Cake has received rave reviews from family and friends! I hope you and your family will love this recipe just as much! Please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all
Chocolate Turtle Poke Cake
- 1 box chocolate cake mix
- 12 oz caramel syrup
- 16 oz chocolate frosting
- 1 cup pecans chopped
- 1 cup semi-sweet chocolate chips
Bake cake according to package directions. Remove from oven and allow to cool for about 10 minutes.
When cake is cooled poke holes in the top of the cake with the handle of a wooden spoon.
Pour one cup of caramel syrup over the top of the cake. Spread the caramel out with a knife or rubber spatula to make sure it gets in all the holes.
Put cake in the refrigerator for an hour so the syrup can absorb into the cake.
Frost cake with chocolate frosting then sprinkle pecans and chocolate chips over the top. Drizzle on more syrup.
Store covered in the refrigerator for up to 5 days.
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.