Caramel Heath Chocolate Poke Cake
Created by KittenCal on October 16, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 30m
- Recipe #640
Ingredients
- 1 (18 1/4 ounce) package chocolate cake mix
- 1 (17 ounce) jar butterscotch-caramel ice cream topping
- 1 (12 ounce) carton Cool Whip frozen topping, thawed
- 4 Heath candy bars, chopped (1.4 ounces each)
How to Make
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Step 1: Prepare and bake cake according to package directions using a greased 13 x 9-inch baking pan.
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Step 2: Cool on a wire rack.
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Step 3: Using the handle of a wooden spoon or a large-holed straw poke holes in cake all over.
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Step 4: Drizzle about 3/4 cup caramel topping into all holes.
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Step 5: Spoon remaining caramel over cake.
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Step 6: Top with whipped topping.
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Step 7: Sprinkle with candy. or more before serving.
Nutritional Facts
- Serving Size: 1 (115.3 g)
- Calories 498.1
- Total Fat - 22 g
- Saturated Fat - 14.1 g
- Cholesterol - 14.7 mg
- Sodium - 384.4 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 0.9 g
- Sugars - 64.6 g
- Protein - 3.4 g
- Calcium - 19.6 mg
- Iron - 1.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg