Sea Salt Caramel Poke Cake Recipe
SKILL LEVEL : BeginnerPREP TIME : 20 Minutes
|3/4 cup||butter or margarine, softened (175 mL or 1 1/2 sticks)|
|1 cup||packed light brown sugar (250 mL)|
|1 cup||granulated sugar (250 mL)|
|1 tsp||vanilla extract (5 mL)|
|1 2/3 cups||all-purpose flour (400 mL)|
|3/4 cup||HERSHEY'S Cocoa (175 mL)|
|1 tsp||baking soda (5 mL)|
|1/2 tsp||baking powder (2 mL)|
|1/2 tsp||salt (2 mL)|
|1 1/3 cups||brewed coffee (325 mL)|
|1 can||sweetened condensed milk (not evaporated) (396 g)|
|1 2/3 cups||CHIPITS Sea Salt Caramel Chips (400 mL or 283g pkg.)|
|1 cup||salted peanuts, chopped (250 mL)|
|1/2 cup||CHIPITS Minis Semi-Sweet Chocolate Chips (125 mL)|
- 1. Heat oven to 350°F (180°C). Grease and flour 13x9x2-inch (33x23x5-cm) baking pan.
2. Beat butter, brown sugar, granulated sugar and vanilla in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, stir together flour, cocoa, baking soda, baking powder and salt; add alternately with coffee to butter mixture. Pour into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in centre comes out clean. Poke holes with end of wooden spoon about 1 inch (2.5 cm) apart into warm cake (do not pierce bottom of cake).
4. Place sweetened condensed milk and caramel chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until mixture is smooth and fluid when stirred. Spread evenly over cake surface. Cool completely in pan on wire rack. Gently press peanuts and mini chocolate chips on top of cake.
Makes 12 servings.