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Chocolate Dulce de Leche Poke Cake

Chocolate Dulce de Leche Poke Cake
Level
Easy
Prep
20 minutes
Cook
30 minutes
Servings
24 servings
Key Ingredients
LA LECHERA®
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, plus extra for coating pan
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup lowfat buttermilk
  • 3/4 cup water or coffee
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1 cup lite coconut milk
  • 1 cup heavy whipping cream

Make It

Step 1
Preheat oven to 350° F. Spray 13 x 9-inch baking pan with cooking spray. Dust with baking cocoa, shaking out excess.
Step 2
Combine flour, sugar, baking cocoa, baking powder, baking soda and salt in large mixer bowl. Add buttermilk, water, oil, eggs and vanilla extract; beat until moistened. Beat for 2 minutes. Pour into prepared pan.
Step 3
Bake for 28 to 35 minutes or until wooden pick inserted in center comes out clean. With round end of wooden spoon, poke holes in cake.
Step 4
Spoon dulce de leche into medium, microwave-safe bowl and heat on HIGH (100%) power for 30 seconds to soften; stir well. Set aside ¼ cup dulce de leche and whisk together remaining dulce de leche with coconut milk until smooth. Pour over the cake, allowing mixture to soak into the cake.
Step 5
Whip cream in large mixer bowl until stiff peaks form. Fold reserved ¼ cup dulce de leche into cream. Spread over cake.
Cook’s Tip:
Devil’s food cake mix can be used in place of scratch cake recipe.

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