Runs on Coffee and Cream

I made a Butterbeer Poke Cake to eat over this fantastic weekend to celebrate Harry Potter's birthday and the release of the new book, Harry Potter and the Cursed Child, which both happen on July 31st,

I'm a huge fan of poke cakes since it ends up being super moist and gooey. I had the idea to make a butterbeer one when I came across another recipe that required pop in the recipe. Luckily last year I made Butterbeer Ice Cream Floats so I knew where to buy vanilla cream soda since it's difficult to find in Canada.


Butterbeer Poke Cake

• vanilla cake (use your favourite recipe or a boxed mix)
• vanilla cream soda
• toffee bits
• whipped topping
• butterscotch topping

Directions:

1. When you make your vanilla cake, replace the water (or milk) with the vanilla cream soda. Use a long 9" x 13" pan for this cake. Let the cake cool completely before moving to the next step.


2. Using a butter knife, make small cuts in your cake and drizzle your butterscotch topping into the holes. Don't worry about making a mess.


3. Sprinkle toffee bits over cake. Next, spread your whipped topping over everything.



4. Drizzle more butterscotch over the whipped topping and add even more toffee bits. Easy, right?


This cake is so yummy and super gooey from all the butterscotch. The toffee bits add a nice bit of crunch to this soft cake too.


I'll be heading to the Midnight Magic event at Indigo books Saturday night to pick up my copy of Harry Potter and the Cursed Child. I'm super pumped to go and I may have to splurge on a Butterbeer Frappuccino from Starbucks.

xo Jen