Toffee Poke Cake

By á-47

Ingredients

• 1 pkg. chocolate cake mix (18 1/4 oz)
• 1 jar (17 oz) butterscotch or caramel ice cream topping
• 1 carton (12 oz) frozen whipped topping, thawed
• 3 Heath candy bars, chopped

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased 9x13 baking dish. Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in the cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. sprinkle with the candy.

Refrigerate for a least 2 hours before serving.