Shelly's Recipe

* TOFFEE POKE CAKE*

Category: Cakes from Cake Mixes

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

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