Salted Caramel Kit Kat® Poke Cake
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Double-filled and then chilled, everyone will be asking to break off a piece of this Kit Kat® cake. After the chocolate fudge cake is baked and poked, it gets filled with both chocolate pudding and salted caramel sauce—because if we’re going to make a candy bar cake, we’re for sure going to make it the most insane cake ever.MORE+LESS-
Cake
1
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling
1
cup salted caramel sauce
1
box (6-serving size) chocolate instant pudding and pie filling mix
Topping
1
container (8 oz) Cool Whip frozen whipped topping, thawed
1/4
cup salted caramel sauce
4
Kit Kat® candy bars (1.5 oz each), chopped
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1
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2
Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
3
Drizzle 1 cup caramel sauce over cake; spread evenly over surface, working back and forth to fill holes.
4
In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
5
Drop whipped topping by spoonfuls over cake; spread evenly. Refrigerate 30 minutes. Just before serving, drizzle with 1/4 cup caramel sauce and top with chopped candy bars. Cut into 5 rows by 3 rows.
Expert Tips
- If your caramel sauce is too thick to drizzle, spoon it into a microwavable bowl, then microwave in 15-second increments until it reaches a thinner consistency.
- To ensure the pudding makes its way to the bottom of each poked hole, gently tap the sides of the cake pan after spreading the pudding.
- Don’t risk running out of caramel sauce! To ensure you have enough to drizzle over the cake as well as enough for garnish, look for a jar that’s at least 16 oz.
- Leftover cake should be covered and stored in the refrigerator.
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 400
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 16g
- 25%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 490mg
- 21%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 36g
- Protein
- 5g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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