1-2-3 Toffee Cake
- 1 (18.25 ounce) box chocolate cake mix
- 6 to 8 toffee candy bars, frozen
- 1 (12 ounce) container Cool Whip
- The night before bake the chocolate cake in a 13 x 9-inch baking pan.
- Cool and refrigerate.
- One hour before serving, crush frozen toffee and stir into Cool Whip.
- Spread on chilled cake and return to refrigerator until ready to serve.
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