Toffee Poke Cake

Contributed by Jan Margheim

1 pkg chocolate cake mix

1 jar (12 oz) butterscoth caramel ice cream topping ( I just used caramel topping)

1 carton cool whip

3 heath bars, chopped

…Bake cake as directed in a 9×13 pan. Cool.

With a wooden spoon poke holes in the cake. (This was hard because the cake bits  stuck to the spoon. I wiped them off, but there might be a better solution. Not sure what utensil would work better). Pour about 3/4 cup caramel into holes in thecake. Spoon or pour remainder of carmel over cake. Top with cool whip. Sprinkle with Heath Bars. Refrigerate for 2 hours.

I have the nutrition info, but do you really want to know? I think not.

I got this off the Taste of Home website.

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