Toffee Poke Cake No.2

By TNcook

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Ingredients

1package1 package (18-1/4 ounces) chocolate cake mix
1can1 can sweetened condensed milk
1jar1 jar (17 ounces) butterscotch-caramel ice cream topping
1carton1 carton (12 ounces) frozen whipped topping, thawed
33 Heath candy bars (1.4 ounces each), chopped
(or finely chopped butterfingers)

Details

Preparation time 25mins
Cooking time 50mins
Adapted from keyingredient.com

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour all of caramel topping into holes. Pour all of condensed milk in holes. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.