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Toffee Poke Cake

Name: Toffee Poke Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 15 servings.
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

This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.—Ms. Jeanette Hoffman, Oshkosh, Wisconsin

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

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
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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