Wednesday, 22 February 2017

Toffee Poke Cake


  1. 1 package chocolate cake mix (regular size)
  2. 1 jar (17 ounces) butterscotch-caramel ice cream topping
  3. 1 carton (12 ounces) frozen whipped topping, thawed
  4. 3 Heath candy bars (1.4 ounces each), chopped


  1. Prepare and bake cake according to package directions, using a greased 13x9-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. 

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