Description

Don't miss out on how good a poke cake can be. This one is moist and sweet and tastes like a loaded ice cream sundae without the ice cream, unless you serve the ice cream on the side. It's great when you are wanting an easy dessert to feed a small crowd.

Ingredients

• 1 box yellow cake mix
• water, vegetable oil and eggs called for on cake mix box
• 14 oz. jar hot fudge topping
• 3 c. sweetened coconut, toasted
• 14 oz. jar caramel topping

Steps

1. Preheat oven to 350 degrees or 325 degrees for a dark or non-stick pan.
2. Bake cake mix as directed on box for a 13 x 9 inch pan, about 23-28 minutes; cool 15 minutes. With the handle of a wooden spoon, poke the top of the still warm cake every 1/2 inch.
3. In a small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable; pour sauce over warm cake, spreading evenly with a rubber spatula. Grab the pan with both hands, and whack it against the counter 2 times to help the fudge topping sink down into the holes. Cover; place in the refrigerator 10 minutes to set up slightly.