Toffee Poke Cake

Ingredients

• 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

Directions

• 1. Prepare and bake cake according to package directions, using a greased 13×9-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.

ORIGINAL RECIPE