Butterscotch-Caramel Poke Cake — Amazingly Simple & Delicious!

Butterscotch-Caramel 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 2 hours before serving.

~Makes 15 servings.