Ingredients
How to Make It
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- With handle of wooden spoon, poke top of warm cake every ½ inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 520 kcal Calories from Fat: 189 kcal |
|
% Daily Value*
|
| Total Fat 21 g 60% |
Saturated Fat 13 g 65% |
Trans Fat 0.5 g |
Cholesterol 115 mg 38% |
Sodium 520 mg 9% |
carbohydrates 80 g 62% |
Dietary Fiber 1 g 3% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |