POKE CAKE..alla The Happy Baker
NEVER a box mix for me....
The Cake:
Bring to boil:
1 stick butter
½ cup Crisco or omit and replace with 1/2 cup butter
4 heaping TB cocoa powder
1 cup water
Add and stir until dissolved:
2 cups sugar
Mix together:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
In a large bowl mix dry with wet ingredients, then add:
½ cup buttermilk or sour cream
2 eggs
1 tsp vanilla
Bake: 350 degrees for 20 to 25 minutes in a greased and floured 9 x 13 pan. I actually use parchment paper to line the bottom. It also helps to protect your pans.
About 5 minutes before it is done....prepare the TOPPING:
Bring to simmer:
1 stick butter
6 TB milk
4 TB cocoa powder
Add and stir until smooth:
3 cups powdered sugar
1 tsp vanilla
Fold in 2 cups mini marshmallows, stir over med heat until almost melted.
Blend in about 1/4 cup caramel ice cream topping.
As soon as cake comes out of oven, using a wooden spoon handle (or equivalent for the holes), poke the cake. Then pour topping over hot cake. Top with chopped nuts, sprinkles, whatever immediately, is desired. One thing I did that I normally don't do, I poured some extra caramel sauce on the top BEFORE I added the topping.
