Toffee Poke Cake

By ldelmas

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Ingredients

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

Details

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased 13-in x 9in baking pan. Cool on wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup carmel topping in holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate at least 2 hours before serving. Yield: 15 Servings.