Shelly's Recipe

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TOFFEE POKE CAKE

Category: Cakes from Cake Mixes

1 pkg chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) carton frozen whipped topping, thawed
4 toffee candy bars, chopped

Prepare cake according to pkg directions. Cool on a wire rack. Using a handle of a wooden spoon, poke holes in cake and pour 3/4 cup ice cream topping into holes. Spoon remaining topping over cake. Top with whipped topping and sprinkle with candy. Refrigerate at least 2 hours before serving.

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