|Toffee Caramel Poke Cake|
I saw this recipe in my Taste of Home magazine, and I decided to give it a try and send it to work with my husband. This is what I call a “Sandra Lee” recipe, meaning, it requires little to no baking skill and almost no time.
This was good, but would have been amazing if I had just made one change. Next time I make this, I’ll use real heavy whipping cream. Try as I might, I just don’t like cool whip.
1 package (18-1/4 ounces) chocolate cake mix
Water, oil, and eggs as directed on the back of the box
1 jar (17 ounces) 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 13-in. x 9-in. 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.