I think it’s so funny how the brain remembers the weirdest things.
Like, I remember a very specific tweet from probably 3 years ago that wasn’t even directed at me from someone who I’ve spoken to, maybe, 10 times in my Twitter lifetime.
It said: I mean, do we really need a recipe for a poke cake?
And I remember thinking that yeah, I totally need a recipe because all I know is you poke holes in it. I don’t know what to put in those holes, I don’t know what cake to use, I don’t know what to put on top.
I’d never given poke cakes a second thought but that tweet… that tweet made me want to make ALL THE POKE CAKES.
Since then, they’ve become my go-to “last minute” dessert. You know those nights when your husband walks in from work and says HEYIGOTTABEATAMEETINGINANHOURANDINEEDTOBRINGADESSERT.
And you’re just like, “Uhh bro, I’m on my second glass of wine and The Bachelor just started. Now is not the time for jokes.”
I’ve honestly made this Snickers Cake more than once during commercial breaks on such an occasion. It’s just a Devil’s Food Cake Mix that you poke holes in, pour some caramel in those holes, and then top with whipped cream and chopped up Snickers.
But it’s the best. I could eat the entire thing myself.
I won’t. Because I already bought my dress for when my husband comes home.
But if I hadn’t, I would totally eat the entire thing.
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- Bake Devil's Food cake according to box instructions.
- Once baked (when still hot), use a straw to poke holes all over the cake.
- Whisk together sweetened condensed milk and caramel; pour over cake. Allow to cool before frosting.
- Beat heavy cream until it begins to thicken; add powdered sugar and vanilla and continue beating until soft peaks. Use a rubber spatula to fold in chopped Snickers.
- Spread whipped cream over the cooled cake. Top with chopped peanuts and drizzle with caramel and hot fudge.