Caramel deLite Poke Cake
1 devil's food cake mix (plus the stuff to make it)
1 12-ounce jar caramel ice cream topping
1 12-ounce jar chocolate ice cream topping
1 box Caramel deLite cookies (Girl Scout or Keebler) ~ chopped
2 cups shredded coconut ~ divided use
Prepare cake mix and bake according to package directions for a 9x13 inch pan, adding 1 cup of coconut to the batter.
Toast remaining 1 cup coconut. Set aside.
After cake is baked but while it's still warm, poke holes all over the top.
Warm the caramel topping in the microwave for a 15 - 30 seconds.
Drizzle 1/2 of the warm topping over the cake into the holes.
Allow to cool.
When cake has cooled, sprinkle cake with cookies and toasted coconut.
Warm the rest of the caramel topping and the chocolate topping in the microwave.
Drizzle remaining caramel and 1/2 of the chocolate....or all of it if you want...all over the cake.
Chill completely then serve.
The line up.
Make the cake according to
the box directions. Then stir in
one cup of coconut. Bake.
After the cake is baked but while
it's still warm, poke holes all over
and pour half of the caramel
topping into the holes.
Toast the remaining 1 cup coconut.
Chop the cookies.
On the cooled cake, sprinkle the
chopped cookies and the coconut
then drizzle with the remaining
caramel sauce and 1/2 of the chocolate sauce.
Chill, slice and eat!
