Toffee Poke Cake
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Toffee Poke Cake
Admin Sun Oct 18, 2009 9:02 pm
Toffee Poke Cake
1 (18 oz) chocolate cake mix
1 (17 oz) jar butterscotch caramel ice cream topping
1 carton frozen whipped topping thawed
3 Heath candy bars chopped
Prepare and bake cake according to package directions, using a greased 9x13 baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in the cake. Pour 3/4 C. caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
1 (18 oz) chocolate cake mix
1 (17 oz) jar butterscotch caramel ice cream topping
1 carton frozen whipped topping thawed
3 Heath candy bars chopped
Prepare and bake cake according to package directions, using a greased 9x13 baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in the cake. Pour 3/4 C. caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
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