Toffee Poke Cake

Name: Toffee Poke Cake
Ingredients: 1 (18 ounce) package chocolate cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1 (17 ounce) jar caramel ice cream topping; 1 (12 ounce) carton whipped topping; 4 1/4 ounces Heath candy bars, chopped

7 ingredients

8 steps

Ingredients

1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (17 ounce) jar caramel ice cream topping
1 (12 ounce) carton whipped topping
4 1/4 ounces Heath candy bars, chopped

Directions

1

Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
2

Cool on a wire rack.
3

Using the handle of a wooden spoon, poke holes in the cake.
4

Pour 3/4 cup caramel topping into the holes.
5

Spoon remaining topping over the cake.
6

Top with whipped topping.
7

Sprinkle with chopped candy.
8

Refrigerate for at least 2 hours before serving.