Toffee Cake Recipe

Ingredients

18¼ oz chocolate cake mix

8 toffee candy bars, frozen

12 oz Cool Whip, container

Bake the chocolate cake in a 13x9-inch baking pan the night before. Follow the instructions provided for cake mix.

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.