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
first****

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: