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.
Nutrition Facts

1 piece: 404 calories, 16g fat (8g saturated fat), 48mg cholesterol, 322mg sodium, 60g carbohydrate (39g sugars, 1g fiber), 4g protein.

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