Better Than The Beach Poke Cake
1 Box Devil’s Food Cake Mix, Plus Required Ingredients
1 (14-ounce) Can Sweetened Condensed Milk
1 (12-ounce) Jar Caramel Ice Cream Topping
1 (8-ounce) Container Extra Creamy Frozen Whipped Topping
1/2 Cup Sour Cream
1/2 Cup Toffee Or Dark Chocolate Baking Bits
Preheat the oven to 350 degrees F and spray a 9×13 inch baking pan with cooking spray.
Prepare and bake the cake according to the directions on the box. When a toothpick inserted into the cake comes out clean, remove it to a cooling rack and immediately use a skewer or fork to poke holes all over the top of the cake.
Combine the condensed milk and ice cream topping and slowly pour it over the surface of the cake. Continue to cool the cake until it reaches room temperature. Place in the refrigerator, lightly covered with plastic wrap, for 1 hour until caramel sauce is completely absorbed.
Frost the cake with the whipped topping combined with sour cream, smoothing evenly over top of the cake with an offset frosting knife or with a rubber spatula. Sprinkle with toffee bits and chill for at least one hour before cutting to serve. Store cake in refrigerator, lightly covered.