EASY Toffee Cake

EASY Toffee Cake
From the kitchen of: Pat Mears

1 pkg. (18-1/4 ounce chocolate cake mix
1 jar (17 ounce) butterscotch caramel ice-cream topping
1 carton (12 ounce) frozen whipped topping..thawed…from the container
3 Heath candy bars (1.4 ounces each), Chopped finely

Prepare, & bake cake according to the package directions
Use a 13 in x 9 in baking pan
Cool on a wire rack
Then, using the handle of a wooden spoon….poke holes in the cake
Pour 3/4 cup of the caramel topping into each hole
Spoon remaining caramel over cake.
Top with the whipped topping
Sprinkle with the Heath candy pieces
Refrigerate for at least 2-3 hours before serving
****TIP: Caramel topping will pour over the cake more easily if it is warmed


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