Heath Bar Poke Cake

 

Sometimes in life you just need a little dessert to get you through the day.

 

I had one of those days this past week.  We had a few household and car issues that came up, shall we say...suddenly, which as you can imagine put me in a foul mood.  I do not like seeing hard earned money leave the bank like the next person.

 

Then, as I'm sure God was laughing at me from above, the kids were little demons all day.  Almost as if, let's see how much Mom can handle today.  Well, I'm happy to report we survived.

 

But not without this cake.

 

 





As like most women, I can be an emotional eater.  So when I get pushed to the limits in multiple ways in a short 24 hours, I bake.  It makes me feel better.  And it just so happened that some family were visiting, so we had to have dessert!

Because no meal shared with others can end on a salty note.  It HAS to be sweet.  Right?  Or is that just me?

If you are cruising around the web, there are about 1,298 poke cake recipes out there.  This one I feel is one of the originals.  At least it is the first one I remembering eating.  This version comes in as a close second {and the husband's favorite!}.

I used a gluten free cake mix as the base for this one, but you can certainly use a regular one, it doesn't matter.  Just mix and bake the cake as directed and then follow the simple steps.  Keep this in the fridge for a couple days and it only gets better!


Heath Bar Poke Cake

Print this Recipe!

1 yellow cake mix
1 can sweetened condensed milk
1 carton Cool Whip
1 c. caramel topping
2 Heath candy bars, crushed

1.  Bake the cake mix as directed in an 8x8 baking dish.
2.  While the cake is still warm take the handle end of a wooden spoon and poke holes throughout the entire cake.
3.  Pour the sweetened condensed milk and caramel over the cake allowing it to drip into the holes.
4.  Top with the Cool Whip and crushed Heath bars.
5.  Keep refrigerated.  Allow to cool in the fridge for 2 hours prior to eating.