Toffee Poke Cake - cooking recipe

Ingredients

1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (17 ounce) jar caramel ice cream topping
1 (12 ounce) carton whipped topping
4 1/4 ounces Heath candy bars, chopped

Preparation

Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in the cake.
Pour 3/4 cup caramel topping into the holes.
Spoon remaining topping over the cake.
Top with whipped topping.
Sprinkle with chopped candy.
Refrigerate for at least 2 hours before serving.