An easy, snack-sized chocolate cake, made with cocoa and chocolate chips and a smear of caramel sauce, poked into the warm cake, then finished with a powdered sugar icing drizzle.
Chocolate Chocolate-Chip Caramel Poke Cake
Although I do have a few layer cakes I've done over the years, I'm really not a baker.
Mostly they're not very pretty, though they're certainly tasty!
The cakes I make most often are simple pan cakes, bundt cakes, or smaller, snack-sized versions, rather than tall, multi-layered cakes. I'm not a big fan of super sweet icings on any cake either, and the truth is, I usually scrape it off! I know. Kind of cake blasphemy isn't it? Most frostings are just too sweet to me.
I patterned this cake after one I saw in a Betty Crocker mailer, though I chose to go with a scratch version rather than a boxed mix. I have zero objections to using boxed mixes, and in fact, many of my favorite cakes start with one, but I didn't have one in the pantry and it's easy enough to whip up one from scratch.
Here's how to make this delicious snack cake. As always scroll on past the step by step pictures for the full recipe text, with measurements and a printable. Recipe is written for an 8 x 8 inch glass baking dish.
Dig in!
For more of my favorite cakes, check out the collection on my Pinterest page!
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