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1 jar Mrs. Richards carmel (Baking section at store)
1 Package Heath toffee chips
1 container of Cool-Whip
Make the cake as directed on the box. Cook at the temp. it states on box. When cake is done let cool for about 15 minutes. Poke holes in the cake with a wooden spoon. Then pour the carmel over the cake. Let the cake and carmel cool completly. Then top with the cool-whip; cover the cool-whip with the heath toffee chips and put in the fridge until you're ready to serve; put back in the fridge till ready to serve again. If left out the whip topping will start to slide all over! - Debbie 962
Photo by Barbara Whiting
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