Heath Bar Hot Fudge Poke Cake
This amazing dessert starts with a chocolate cake, then holes are poked into the cake and sweetened condensed milk and hot fudge sauce are drizzled over the cake. Then the cake is topped with Cool Whip, more hot fudge sauce and chopped Heath Bars.
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 plastic straw or can use the bottom of a wooden spoon
- 1 sharp knife to cut candy pieces
- measuring cups
- measuring spoons
Ingredients
- 1 German chocolate cake mix
- 1 1/4 cups heavy whipping cream
- 3 large eggs
- 1/2 cup canola oil or use avocado or coconut oil
- 14 oz. can sweetened condensed milk
- 11.75 oz. jar Smucker’s Hot Fudge Topping divided use
- 12 oz. bag Heath English Toffee Bar miniatures chopped (I used 40)
- 12 oz. container cool whip or other non-dairy whipped topping
Instructions
- Spray a 9x13” glass baking dish with cooking spray.
- Mix cake mix, whipping cream, eggs and canola oil with an electric mixer at low speed about a minute.
- Increase speed and beat another couple of minutes until cake texture is smooth and thick.
- Spread cake batter into the bottom of prepared dish.
- Bake at 325° for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
- (Mine took 50 minutes.)
- Allow cake to cool completely.
- Poke holes in cake with a straw.
- Pour a can of sweetened condensed milk over top of cake so that it oozes into the holes.
- Spread with a knife if necessary to cover entire surface.
- Allow cake to sit about 5 minutes.
- Remove lid from hot fudge sauce.
- Microwave about 45 seconds at 50% power or until of a spreadable consistency.
- Very gently, spread about ¾ of the jar of hot fudge sauce over top of the cake and smooth over top with a knife so that the fudge sauce also goes into the holes.
- Spread the container of Cool Whip over top of the cake.
- If hot fudge sauce has gotten thick, microwave another 10-15 seconds at 50% power until it’s softer.
- Drizzle remaining sauce over top of Cool Whip.
- Add chopped Heath bars and sprinkle over top of the hot fudge sauce.
- Cover and refrigerate.
Notes
NOTE: You may have to microwave the sauce a little to get it to a thinner consistency so you can drizzle it over top of the Heath bars.
NOTE: 40 miniature Heath bars, chopped = 1 ½ cups.
NOTE: Be very careful spreading the chocolate sauce over top of the sweetened condensed milk layer. Otherwise the cake will come up with the sauce. You may have to smooth some of it over with your fingers or the back of a spoon.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 589kcalCarbohydrates: 70gProtein: 8gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 78mgSodium: 463mgPotassium: 313mgFiber: 2gSugar: 51gVitamin A: 457IUVitamin C: 1mgCalcium: 174mgIron: 2mg
Tried this recipe?Let us know how it was!