- 15
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Ingredients
- Directions:
- 1 package (18-1/4 ounces) chocolate cake mix
- 1 jar (17 ounces) butterscotch-caramel ice cream topping
- 1 carton (12 ounces) frozen whipped topping, thawed
- 3 Heath candy bars (1.4 ounces each), chopped
- ●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.
Preparation
Step 1
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.