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.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
