Chocolate Heath Cake

This poke cake is the definition of maximum reward for minimum effort. A chocolate cake mix does the base work, then you punch holes all over the hot cake and pour sweetened condensed milk right into them. It seeps down into the crumb, making the cake impossibly moist and almost fudge-like.

Once it’s cooled, a thick layer of whipped topping goes on, then crushed Heath Bars get scattered across the top. Every forkful hits you with a cold, creamy layer, dense chocolate cake, sticky condensed milk pockets, and that toffee crunch.

Freezing the Heath Bars before smashing them is the move. Cold bars shatter cleanly into jagged pieces instead of smearing into a sticky mess.

Kitchen Tips

• Poke the holes while the cake is still hot so the condensed milk flows in easily. Use the end of a wooden spoon or a thick straw.
• Space the holes about an inch apart so the milk distributes evenly. Too few holes means dry spots.
• Let the cake cool completely before adding the whipped topping, or it melts on contact.
• Keep refrigerated. The condensed milk and whipped topping need to stay cold.

Variations

• Use caramel sauce instead of (or in addition to) sweetened condensed milk for a caramel-toffee version.
• Swap Heath Bars for Butterfinger or Snickers for a different candy bar twist.
• Add a drizzle of chocolate syrup over the whipped topping before adding the Heath Bars.