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.