1 package chocolate cake mix (regular size)
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
1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
2. 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.
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.—
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
YIELD: 15 servings.
Nutrition Facts
1 piece: 404 calories, 16g fat (8g saturated fat), 48mg cholesterol, 322mg sodium, 60g carbohydrate (39g sugars, 1g fiber), 4g protein.