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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.