Praline Poke Cake 

Chef Gaye Sandoz shows us how to make a Praline Poke Cake using the Tony Chachere's Praline Honey Ham Injectable marinade.
Ingredients
• 1 Box Butter Pecan Cake Mix
• 3/4 Cup Butter, Melted
• 1/4 Cup Tony’s Praline Honey Ham Injectable Marinade
• 4 Whole Eggs
• 1 Cup Whole Milk
• 1/2 Cup Tony’s Praline Honey Ham Injectable Marinade
• 1 Can Sweetened Condensed Milk
• 2 Tablespoons Tony’s Praline Honey Ham Injectable Marinade
• 3/4 Cup Pecans, Roughly Chopped
• Clear
Directions
Making the Cake:
1. Line a 9×13-inch pan with nonstick foil.
2. In a large bowl, combine cake mix, melted butter, 1/4 cup Tony’s Praline Honey Ham Marinade, eggs and milk. Stir until just combined. Do not overmix.
3. Pour batter into prepared pan. Bake at 325°F for 23-28 minutes or until a toothpick inserted near the center comes out clean.
Adding the Filling:
1. Cool the cake slightly, 3-5 minutes.
2. Using a wooden spoon, poke holes into the cake around 2 inches apart.
3. Pour or inject 1/2 cup Tony’s Praline Honey Ham Marinade into the holes.
Making the Topping:
1. In a medium microwave-safe bowl, combine sweetened condensed milk and 2 tablespoons Tony’s Praline Honey Ham Marinade. Heat for 2-3 minutes or until warmed through and slightly thickened.
2. Spoon over the cake and garnish with chopped pecans. Enjoy!
For more information and recipes visit www.TonyChacheres.com.