Toffee Poke Cake
- 1 package (18¼ 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 13-by-9-inch baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour ¾-cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least two hours before serving.