Toffee Poke Cake Recipe

15

Ingredients

1 * 1 package (18-1/4 ounces) chocolate cake mix
1 * 1 jar (17 ounces) butterscotch-caramel ice cream topping
1 * 1 carton (12 ounces) frozen whipped topping, thawed
3 * 3 Heath candy bars (1.4 ounces each), chopped

Preparation

Step 1

Prep: 25 min. Bake: 25 min. + chilling

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 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.

Nutrition Facts: 1 piece equals 404 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 322 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.

Toffee Poke Cake published in Taste of Home August/September 2009, p16