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Toffee Poke Cake




Source of Recipe


TOH-Jeanette Hoffman


Recipe Introduction


"This recipe is my family and friends very favorite dessert. I love making it because it is so simple."


List of 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


Recipe




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.

Nutritional Facts 1 piece equals 404 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 322 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Toffee Poke Cake in Taste of Home August/September 2009, p16