A not-too-sweet chocolate cake that is moist, light and fluffy and perfect for poke cakes.
Author: Krista
Recipe type: Dessert
Serves: Approx 20 servings
Ingredients
1 c. white sugar
3 eggs
2 c white flour
1 c milk
¼ c butter
2 tsp vanilla extract
2 tsp baking soda
6 tbs cocoa
Instructions
Preheat oven to 350°F. Lightly grease a 9x13" glass pan.
In a large mixing bowl cream together sugar and butter.
Beat in eggs.
Add vanilla.
Combine flour and baking powder. Mix well.
Stir in milk until batter is smooth.
Pour into pan. Lower oven temperature to 325°F and bake for 28-32 mins.
(This is the perfect time to get your caramel started. See recipe below.)
Remove from oven and allow to cool for about 5 mins.
Use a butter knife to poke holes in the cake. The more holes you make, the more caramel will soak down inside. Poke your knife into the cake and give it a little twist to make the holes bigger. The caramel will soak in better.
Recipe by While He Was Napping at https://www.whilehewasnapping.com/2016/05/chocolate-caramel-poke-cake/