TOFFEE POKE CAKE

Toffee Poke Cake image

Provided by quirkycook

Categories Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 7

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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

Steps:

Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in the cake.
Pour 3/4 cup caramel topping into the holes.
Spoon remaining topping over the cake.
Top with whipped topping.
Sprinkle with chopped candy.
Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 392.5, Fat 19.1, SaturatedFat 6.9, Cholesterol 65.1, Sodium 469.7, Carbohydrate 55.1, Fiber 1.2, Sugar 19.8, Protein 4.8