Description
Are you looking for a delicious dessert that is sure to satisfy any sweet tooth? Introducing the Air Fryer Chocolate Poke Cake!
Ingredients
- 1 package Devil’s Food cake mix, batter prepared according to the package instructions
- 14 ounces sweetened condensed milk
- 12 ounces caramel ice cream topping,
- 8 ounces Cool Whip, thawed
- 8 ounces Heath Bar baking bits,
Instructions
- In a large mixing bowl, combine the Devil’s Food Cake Mix with the required additional ingredients (usually eggs, water, and vegetable oil) as specified on the box.
- Mix until smooth, ensuring no lumps remain.
- Use a round or square cake pan that fits comfortably inside your air fryer’s basket or on its rack. If the pan isn’t non-stick, consider lining it with parchment paper or lightly greasing it.
- our the prepared cake batter into the pan, spreading it evenly. Optional: Add mini chocolate chips or Health bits on top of the cake batter.
- Carefully place the cake pan inside the air fryer basket or on the air fryer tray.
- Set the cooking time for 15-20 minutes, but start checking around the 12-minute mark. Because air fryers vary, monitoring the cake is crucial to prevent overcooking. The cake is done when a toothpick or cake tester inserted into the center comes out mostly clean or with a few crumbs.
- Once baked, remove the cake from the air fryer and let it cool for a few minutes.
- Using the handle end of a wooden spoon or another similar utensil, poke holes all over the cake, spaced about an inch apart.
- Evenly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
- Follow with the caramel ice cream topping, pouring it over the cake and allowing it to fill the poked holes.
- Spread a layer of Cool Whip over the cake.
- Sprinkle the Heath Bar Baking Bits on top for a crunchy contrast.
- Refrigerate the cake for at least 2 hours, allowing the fillings to soak in and the cake to set.
- Once chilled, slice the poke cake into portions and enjoy!
