Toffee Poke Cake

By S. Danford

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Ingredients

1 pkg chocolate cake mix
1 jar (17 oz) butterscotch caramel ice cream topping
1 carton (12 oz) Cool Whip
3 Heath candy bars, chopped

Details

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased 9x13 baking pan.
Cool on a wire rack
Using the handle of a wooden spoon, poke holes in cake.
Pour 3/4 cup topping into the holes.
Spoon remaining caramel over cake.
Top with Cool Whip.
Sprinkle with candy.
Refrigerate at lease 2 hours before serving.