Toffee Poke Cake

Ingredients

• 1 package chocolate cake mix (regular size)
• 17 ounces mrs richardson's butterscotch caramel sauce 
• 12 ounces non-dairy whipped topping frozen thawed
• 4.2 ounces heath candy bars chopped

Equipment

• oven
• wire rack
• baking pan
• wooden spoon

Directions

1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
2. Using the handle of a wooden spoon, poke holes in cake.
3. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping.
4. Sprinkle with candy. Refrigerate for at least 2 hours before serving.