S'mores Poke Cake: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post at least one S'mores recipe a month. I love S'mores. They're good all year round--and so versatile. For today's holiday, I'm posting an easy recipe for S'mores Poke Cake. 

A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. This is easy, fun, and delicious! And, as always, you can make your cake from scratch, if you prefer.

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look).

CHOCOLATE CARAMEL POKE CAKE: Retro Recipe for National Chocolate Caramel Day!

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (I use Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or real Whipped Cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

BOSTON CREAM PIE POKE CAKE: Boston Cream Pie Day!

Today is National Boston Cream Pie Day. Boston Cream Pie, isn't exactly a pie, and it's not exactly a cake. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not exactly your standard pie, but it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston Cream Pie is the official dessert of the Commonwealth of Massachusetts. 

I've posted traditional recipes for Boston Cream Pie--from scratch and from mixes--and I've posted Boston Cream Pie Cheesecake (a favorite!). So for today's holiday I thought I'd post a really easy recipe for Boston Cream Pie Poke Cake. What's a Poke Cake, you ask? A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? And Boston Cream Pie lends itself to this easy cake. Very Retro!

Boston Cream Pie Poke Cake

Ingredients
1 (18 ounce) box yellow cake mix
2 (5.1-oz) packs of instant French vanilla pudding
4 cups cold milk
2 cups dark chocolate, chopped
1 cup heavy cream

Directions
Preheat oven to 350 degrees F. Butter 9-x-13” pan and sprinkle with flour.
Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick inserted in middle of cake comes out clean, about 25 minutes. Cool cake.
When cake is cool-ish, poke big holes across entire surface of cake using rounded end of wooden spoon.
Combine pudding mix and milk in medium bowl and whisk until mixture just begins to thicken. Pour over cake and spread with spatula to make sure pudding pours into holes. Cover and refrigerate for 2 hours.
After cake has been refrigerated for 2 hours, make ganache. Put chopped chocolate in medium glass bowl and set aside. Meanwhile, bring heavy cream to simmer in small saucepan. When bubbles start to break surface, pour hot cream over chopped chocolate and whisk until mixture is smooth. Pour ganache over the pudding layer of the cake and serve.

OREO PUDDIN' POKE CAKE: National Oreo Day!

Today is National Oreo Day. Oreos are the best selling cookie in the world with more than 450 million Oreo cookies sold since they were created. They are also found in over 100 countries. There are multiple flavors of Oreos, not counting seasonal varieties. Nabisco got the idea from Hydrox which made its debut in 1908, four years before Oresos were placed on store shelves. It wasn't until 1997 that Oreos became kosher when the lard was removed. Oreos are vegan. The 'cream' doesn't contain any dairy.

So to celebrate, I have a recipe for one of the easiest cakes to make, a Poke Cake, aka Puddin' Poke Cake. And for today's holiday that would be an Oreo Puddin' Poke Cake! Obviously this is a very moist cake. A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? Very Retro!

You'll probably find you have some or all the ingredients for this Oreo Puddin' Poke Cake in your cupboard and fridge. Once you try this, I can guarantee you'll make this more than once. Some people add cool whip as a topping before adding more crushed Oreos, but I don't, but I posted the option below.

OREO PUDDIN' POKE CAKE

Ingredients
1 Box Chocolate Cake Mix and (eggs, oil and water for the cake mix)  I like Duncan Hines
2 (4 ounce) packages of Instant Oreo pudding
4 cups whole milk
Bag of Oreo Cookies, chopped or crushed (use the whole bag)

Directions
Make cake mix according to directions (but add a cup of the chopped oreos to batter). Bake according to directions in well-greased 9 x13 pan.
Just before cake is done, start making pudding.
In medium bowl, add milk to pudding mixture and continue to whisk until most of lumps are removed. Let pudding mixture sit for about 2 minutes. Thicken slightly but don't let it get too runny or too thick.
When cake is finished, while still warm, quickly poke holes all over top of cake, about 1-inch intervals using chopsticks, bottom of a wooden spoon, or straw.
Pour pudding mixture all over warm cake. Top with 1/2 the chopped Oreos.
Put cake in refrigerator to cool. About an hour.
Once Oreo Poke Cake is set, top with rest of crushed or chopped Oreo cookies (or at this point you can add a container of Cool Whip--once cake is completely cooled-- and then add the rest of the chopped Oreos)
Keep cake refrigerated.

S'MORES POKE CAKE: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post at least one S'mores recipe a month. I love S'mores. So for today's holiday, I'm posting an easy recipe for S'mores Poke Cake. A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. Easy and fun and delicious! And, as always, you can make your cake from scratch, if you prefer.

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look).

GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE

Photo: Betty Crocker

A few years ago, a friend sent me this recipe for Gluten-Free Better than Almost Anything Cake from Betty Crocker.  It's basically a Chocolate Caramel Poke Cake made with a Flourless Chocolate Cake. Whatever you call it, it's delicious! As I always say, it's all about the ingredients. For this recipe, use the best caramel, the best chocolate, and if you're using dairy--the best whipped cream!

The original recipe uses Betty Crocker's Gluten Free Devil's Food Cake Mix. I've tried the mix by itself, and it's o.k., and the caramel really takes it up a notch. You might want to make your own Flourless Chocolate Cake. If you don't have a recipe, try one of these:

Cracked Earth Flourless Chocolate Cake
Chocolate Flourless Cake for Passover (or any time!)

For the Caramel sauce, I use FatToad Farm Goat's Milk Caramel... oh my.. it's sooo good. I have also used Recchiuti Burnt Caramel Sauce, and it's a real contender. So rich and flavorful. Both are good to have in the pantry!

For the Toffee bits, I just crush up some toffee.

I don't usually use whipped topping. This cake is delicious without a topping, but if you have to have one, use real whipped cream!

GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE

Ingredients
Box Betty Crocker Gluten Free Devil's food cake mix  (or make your own Flourless Chocolate Cake!) Water, butter and eggs called for on cake mix box
1 jar (12 or so ounces) Fat Toad Goat's Milk caramel topping or  Recchiuti Caramel Sauce (or whatever caramel sauce you have)
1 cup whipped cream  (the original recipe calls for frozen (thawed) whipped topping)
1/2 cup toffee bits

Directions
Heat oven to 350°F (or 325°F for dark or nonstick pan).
Make a flourless chocolate cake (recipes above) or make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
With handle of wooden spoon, poke top of warm cake every 1/2 inch.
Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake.
Cover; refrigerate about 2 hours or until chilled.
Spread whipped cream over top of cake. Sprinkle with toffee bits.
Store covered in refrigerator.

CHOCOLATE CARAMEL POKE CAKE: National Chocolate Caramel Day

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

BOSTON CREAM PIE POKE CAKE: National Boston Cream Pie Day!

Today is National Boston Cream Pie Day. Boston Cream Pie, isn't exactly a pie, and it's not exactly a cake. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not exactly your standard pie, but it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston Cream Pie is the official dessert of the Commonwealth of Massachusetts. 

I've posted traditional recipes for Boston Cream Pie--from scratch and from mixes--and I've posted Boston Cream Pie Cheesecake (a favorite!). So for today's holiday I thought I'd post a really easy recipe for Boston Cream Pie Poke Cake. What's a Poke Cake, you ask? A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? And Boston Cream Pie lends itself to this easy cake. Very Retro!

Boston Cream Pie Poke Cake

Ingredients
1 (18 ounce) box yellow cake mix
2 (5.1-oz) packs of instant French vanilla pudding
4 cups cold milk
2 cups dark chocolate, chopped
1 cup heavy cream

Directions
Preheat oven to 350 degrees F. Butter 9-x-13” pan and sprinkle with flour.
Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick inserted in middle of cake comes out clean, about 25 minutes. Cool cake.
When cake is cool-ish, poke big holes across entire surface of cake using rounded end of wooden spoon.
Combine pudding mix and milk in medium bowl and whisk until mixture just begins to thicken. Pour over cake and spread with spatula to make sure pudding pours into holes. Cover and refrigerate for 2 hours.
After cake has been refrigerated for 2 hours, make ganache. Put chopped chocolate in medium glass bowl and set aside. Meanwhile, bring heavy cream to simmer in small saucepan. When bubbles start to break surface, pour hot cream over chopped chocolate and whisk until mixture is smooth. Pour ganache over the pudding layer of the cake and serve.

CHOCOLATE CARAMEL POKE CAKE: National Caramel Day

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

S'MORES POKE CAKE: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post 2-3 S'mores recipes a month. I love S'mores. So for today's holiday, I thought I'd post a really easy recipe for S'mores Poke Cake. A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. Easy and fun and delicious!

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look) .

CHOCOLATE CARAMEL POKE CAKE: National Caramel Day: Sheltered-in-Place Chocolate Cake #5

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow! I'm also calling this Sheltered-in-Place Chocolate Cake #5.

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

OREO PUDDIN' POKE CAKE: National Oreo Day

Today is National Oreo Day. Oreos are the best selling cookie in the world with more than 450 million Oreo cookies sold since they were created. They are also found in 100 countries. There are multiple flavors of Oreos, not counting seasonal varieties. Nabisco got the idea from Hydrox which made its debut in 1908, four years before Oresos were placed on store shelves. It wasn't until 1997 that Oreos became kosher when the lard was removed. Oreos are vegan. The 'cream' doesn't contain any dairy.

So to celebrate, I have a recipe for ne of the easiest cakes to make, a Poke Cake, aka Puddin' Poke Cake. And for today's holiday that would be an Oreo Puddin' Poke Cake! Obviously this is a very moist cake. A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? Very Retro!

You'll probably find you have some or all the ingredients for this Oreo Puddin' Poke Cake in your cupboard and fridge. The following recipe is all over the internet. Once you try this, I can guarantee you'll make this more than once. Some people add cool whip as a topping before adding more crushed Oreos, but I don't, but I posted the option below.

OREO PUDDIN' POKE CAKE

Ingredients
1 Box Chocolate Cake Mix and (eggs, oil and water for the cake mix)  I like Duncan Hines
2 (4 ounce) packages of Instant Oreo pudding
4 cups whole milk
Bag of Oreo Cookies, chopped or crushed (use the whole bag)

Directions
Make cake mix according to directions (but add a cup of the chopped oreos to batter). Bake according to directions in well-greased 9 x13 pan.
Just before cake is done, start making pudding.
In medium bowl, add milk to pudding mixture and continue to whisk until most of lumps are removed. Let pudding mixture sit for about 2 minutes. Thicken slightly but don't let it get too runny or too thick.
When cake is finished, while still warm, quickly poke holes all over top of cake, about 1-inch intervals using chopsticks, bottom of a wooden spoon, or straw.
Pour pudding mixture all over warm cake. Top with 1/2 the chopped Oreos.
Put cake in refrigerator to cool. About an hour.
Once Oreo Poke Cake is set, top with rest of crushed or chopped Oreo cookies (or at this point you can add a container of Cool Whip--once cake is completely cooled-- and then add the rest of the chopped Oreos)
Keep cake refrigerated.

CHOCOLATE CARAMEL POKE CAKE: National Caramel Day

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! O.K. this is a real retro recipe, but if you make it, you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

CHRISTMAS RAINBOW POKE CAKE: Retro Ad & Recipe

If you read this blog, you know that I love Retro Ads with Recipes. Here's a 1980 advertisement and recipe from General Mills (note their products in the Ad) for Christmas Rainbow Cake. Happy Holidays!

CHOCOLATE CARAMEL POKE CAKE: National Caramel Day!

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! O.K. this is a real retro recipe, but if you make it, you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

S'mores Poke Cake: National S'mores Day

Today is National S'mores Day, and if you follow this blog, you know I post 2-3 S'mores recipes a month. I love S'mores. So for today's holiday, I thought I'd post a really easy recipe for S'mores Poke Cake. A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. Easy and fun and delicious!

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed  (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look) .

Chocolate Caramel Poke Cake

I love Chocolate and Caramel. Here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! O.K. this is a real retro recipe, but if you make it, you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

Boston Cream Pie Poke Cake: National Boston Cream Pie Day!

Today is National Boston Cream Pie Day. Boston Cream Pie, isn't exactly a pie, and it's not exactly a cake. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not exactly your standard pie, but it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston Cream Pie is the official dessert of the Commonwealth of Massachusetts. 

I've posted traditional recipes for Boston Cream Pie--from scratch and from mixes--and I've posted Boston Cream Pie Cheesecake (a favorite!). So for today's holiday I thought I'd post a really easy recipe for Boston Cream Pie Poke Cake. What's a Poke Cake, you ask? A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? And Boston Cream Pie lends itself to this easy cake. Very Retro!

Boston Cream Pie Poke Cake

Ingredients
1 (18 ounce) box yellow cake mix
2 (5.1-oz) packs of instant French vanilla pudding
4 cups cold milk
2 cups dark chocolate, chopped
1 cup heavy cream

Directions
Preheat oven to 350 degrees F. Butter 9-x-13” pan and sprinkle with flour.
Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick inserted in middle of cake comes out clean, about 25 minutes. Cool cake.
When cake is cool-ish, poke big holes across entire surface of cake using rounded end of wooden spoon.
Combine pudding mix and milk in medium bowl and whisk until mixture just begins to thicken. Pour over cake and spread with spatula to make sure pudding pours into holes. Cover and refrigerate for 2 hours.
After cake has been refrigerated for 2 hours, make ganache. Put chopped chocolate in medium glass bowl and set aside. Meanwhile, bring heavy cream to simmer in small saucepan. When bubbles start to break surface, pour hot cream over chopped chocolate and whisk until mixture is smooth. Pour ganache over the pudding layer of the cake and serve.

Chocolate Caramel Poke Cake

Today is National Caramel Day. Here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it. Yum! O.K. this is a real retro recipe, but if you make it, you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand milk and caramel together (warm up, if you need to).
Prepare the cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours
Spread with Cool Whip
Sprinkle with Toffee Bits