Jefferson County Recipe of the Day: Butterscotch-Chocolate Poke Cake

An amazingly simple and delicious dessert!

Butterscotch-Chocolate Poke Cake

Ingredients

1 – regular size package chocolate cake mix
1 – 17 oz. jar butterscotch-caramel ice cream topping
1 – 12 oz. carton frozen whipped topping, thawed
3 Heath candy bars, chopped

Directions

~Prepare and bake cake according to package directions, using a greased 13×9″ 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 two hours before serving.

~Makes 15 servings.


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