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Toffee Poke Cake

 Toffee Poke Cake
This recipe is my family and friends very favorite dessert. I love making it because it is so simple.—Ms. Jeanette Hoffman, Oshkosh, Wisconsin
15 ServingsPrep: 25 min. Bake: 25 min. + chilling


  • 1 package chocolate cake mix (regular size)
  • 1 jar (17 ounces) butterscotch-caramel ice cream topping
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3 Heath candy bars (1.4 ounces each), chopped


  • Prepare and bake cake according to package directions, using a
  • greased 13x9-in. 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 at least
  • 2 hours before serving. Yield: 15 servings.
Nutritional Facts: 1 piece equals 404 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 322 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.