Print Recipe

1-2-3 Toffee Cake

Ingredients

  • 1 (18.25 ounce) box chocolate cake mix
  • 6 to 8 toffee candy bars, frozen
  • 1 (12 ounce) container Cool Whip

Instructions

  1. The night before bake the chocolate cake in a 13 x 9-inch baking pan.
  2. Cool and refrigerate.
  3. One hour before serving, crush frozen toffee and stir into Cool Whip.
  4. Spread on chilled cake and return to refrigerator until ready to serve.

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