Hokey Pokey Cake

(Modified from a Taste of Home recipe)

Makes 15 servings

1 pkg. (18 ¼ oz.) chocolate or any flavor of cake mix

1 jar (17 oz.) caramel or any flavor ice cream topping (find this in the ice cream section)

1 carton (12 oz.) Cool Whip, any flavor, thawed (in refrigerator)

3 Heath candy bars (1.4 oz. each) or your favorite type of candy bars, chopped

Prepare and bake care according to package directions, using a greased 13” x 9” baking pan. Cool on a wire rack.

Using the end of a wooden spoon, poke holes in the cake, every 1” or so. Pour ¾ cups of ice cream topping over the holes. It works best to slightly warm the ice cream topping in the microwave (top removed) for about 15 seconds or until easy to pour over the cake. Spoon any remaining ice cream topping over the cake.

Top with thawed Cool Whip topping. Sprinkle with candy topping. Refrigerate for at least two hours before serving.

You can have fun with this cake by changing up the flavor of cake mixes, flavored Cool Whip and ice cream toppings. You can also use an array of candy toppings—use your imagination!