Heath Bar Hot Fudge Poke Cake

🧂 Ingredients

• 1 German chocolate cake mix
• 1 1/4 cups heavy whipping cream
• 3 large eggs
• 1/2 cup canola oil

  or use avocado or coconut oil
• 14 oz. can sweetened condensed milk
• 11.75 oz. jar Smucker’s Hot Fudge Topping

  divided use
• 12 oz. bag Heath English Toffee Bar miniatures

  chopped (I used 40)
• 12 oz. container cool whip

  or other non-dairy whipped topping

Instructions

• 1 Spray a 9x13” glass baking dish with cooking spray.
• 2 Mix cake mix, whipping cream, eggs and canola oil with an electric mixer at low
  speed about a minute.
• 3 Increase speed and beat another couple of minutes until cake texture is smooth
  and thick.
• 4 Spread cake batter into the bottom of prepared dish.
• 5 Bake at 325° for approximately 35-40 minutes or until a toothpick inserted in
  center comes out clean.
• 6 (Mine took 50 minutes.)
• 7 Allow cake to cool completely.
• 8 Poke holes in cake with a straw.
• 9 Pour a can of sweetened condensed milk over top of cake so that it oozes into
  the holes.
• 10 Spread with a knife if necessary to cover entire surface.
• 11 Allow cake to sit about 5 minutes.
• 12 Remove lid from hot fudge sauce.
• 13 Microwave about 45 seconds at 50% power or until of a spreadable consistency.
• 14 Very gently, spread about ¾ of the jar of hot fudge sauce over top of the cake
  and smooth over top with a knife so that the fudge sauce also goes into the
  holes.
• 15 Spread the container of Cool Whip over top of the cake.
• 16 If hot fudge sauce has gotten thick, microwave another 10-15 seconds at 50%
  power until it’s softer.
• 17 Drizzle remaining sauce over top of Cool Whip.
• 18 Add chopped Heath bars and sprinkle over top of the hot fudge sauce.
• 19 Cover and refrigerate.

Nutrition Info