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Milky Way® Poke Cake
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Prep Time:
20 minutes
Total Time:
2 hours
Indulge in a decadent fudge cake with gooey caramel - a chocolate lover's dream!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 cup sour cream
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup caramel topping
  • 58 Milky Way® original minis (from two 10.5-oz bags), unwrapped
  • 1/3 cup butter, cut into pieces
  • 4 1/2 teaspoons milk
  • 2 cups powdered sugar
Instructions:
  • Preheat the oven to 350°F and lightly coat the bottom of a 13x9-inch pan with cooking spray.
  • In a spacious bowl, blend together cake mix, sour cream, water, oil, and eggs using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, pausing to scrape the bowl as needed. Transfer the batter into the pan.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes. While the cake is still warm, poke it every inch with a bamboo skewer, twisting it to create holes. Pour caramel topping over the cake, making sure to fill all the holes. Allow the cake to cool completely in the pan on a cooling rack.
  • Place 42 candy bars, butter, and milk in a medium microwavable bowl. Microwave on Medium (50%) for 1 minute, then in 15-second intervals until the candy is melted and the mixture can be stirred smooth. Stir in vanilla. Gradually add powdered sugar, beating until frosting is smooth and spreadable.
  • Decorate the cake by finely chopping the remaining 16 candy bars and sprinkling them over the frosting.

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