CARAMEL HEATH BAR POKE CAKE RECIPE

 INGREDIENTS

 FOR THE CAKE

• 1 package plain or vanilla cake mix
• Ingredients listed on the cake mix package
  (usually: 3 eggs, ½ cup vegetable oil, 1 cup milk)
• (Alternative from scratch can be added if needed)

 CARAMEL FILLING

• 1 cup liquid caramel sauce (store-bought or homemade)
• ½ cup sweetened condensed milk (optional)

 FOR THE TOPPING

• 1½ cups cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1–1½ cups Heath Bar pieces
  (or toffee / croquant / caramel chocolate pieces)

 INSTRUCTIONS

 BAKE THE CAKE

• Preheat oven to 350°F (175°C)
• Prepare cake mix according to package instructions
• Pour into a greased rectangular pan
• Bake 30–35 minutes, until a toothpick comes out clean
• Let cool 5–10 minutes

 POKE THE CAKE

• Use a wooden spoon handle or straw
• Poke holes all over the cake

 ADD THE CARAMEL

• Mix caramel sauce with condensed milk (if using)
• Slowly pour over the cake, filling the holes
• Cool to room temperature
• Refrigerate at least 1 hour

 PREPARE THE CREAM

• Whip cold cream with powdered sugar and vanilla
• Beat until stiff peaks form

 TOP THE CAKE

• Spread whipped cream evenly over the cake
• Sprinkle generously with Heath Bar pieces

 SERVE

• Chill 2–3 hours before serving
• Slice and enjoy

 TIPS

• Drizzle extra caramel for richer flavor
• Croquant + milk chocolate works perfectly if no Heath Bars
• Best flavor after resting overnight