Robert Redford Cake

This is the poke cake you’ve seen at every church supper, baby shower, and Memorial Day cookout since 1975, and there’s a reason it has never gone out of style. The chocolate cake comes from a box (yes, really) and the rest is opening cans and crushing candy.

The “poke” part is what makes it. A dozen holes punched into the warm cake with the handle of a wooden spoon become channels for sweetened condensed milk and butterscotch ice cream topping to soak into every bite. The cake goes from dry to puddle-y and sticky-sweet.

A blanket of whipped topping spreads over the cooled cake, then crushed toffee candy bars and salted peanuts go on top for crunch and that salty-sweet contrast. Refrigerate at least an hour before serving so the soak fully sets and the toppings firm up.

This is dessert in a 9-by-13: no piping, no plating, no fuss.

Pro Tips

• Poke the holes while the cake is still warm; the cool crumb seals up and the toppings just pool on top if you wait
• Use the wooden spoon’s blunt handle, not a skewer, bigger channels mean better soak
• Let the cake sit in the fridge for several hours or overnight before serving for the deepest soak
• A German chocolate cake mix (not devil’s food) gives the best balance with the very sweet toppings

Variations

• Swap toffee bars for crushed Heath, Skor, or Snickers for different candy-bar accents
• Use chocolate fudge sauce in place of butterscotch for a double-chocolate version
• Drizzle warm caramel sauce over each slice at serving for extra decadence