Toffee Poke Cake
Toffee Poke Cake
This recipe is my family and friends very favorite dessert. I love
making it because it is so simple.---Ms. Jeanette Hoffman, Oshkosh,
Wisconsin
15 ServingsPrep: 25 min. Bake: 25 min. + chilling
Ingredients
* 1 package (18-1/4 ounces) chocolate cake mix
* 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 13-in. x 9-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. Yield: 15 servings.
--
*Ginny Butterfield
Cranberry Twp, PA
*
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