by Donna Karwacki

Created on: September 09, 2009

Double Fudge Toffee Cake

This cake is delicious, fast and easy. It has become one of my family's favorites in a very short time. The first time I made this cake it was for a family gathering. The cake was gone 10 minutes after the lid was removed. It is also very light so you can serve it anytime and with almost any meal. You will need:

1 double fuge cake mix

1 container Cool Whip

1 large Smuckers caramel topping

1 bag Heath Toffee Bits

Preheat your oven to 375 degrees. Grease and flour three 8 inch cake pans or you may spray with nonstick cooking spray if you prefer. Prepare cake mix according to the package directions. Divide the cake batter into your three prepared pans and bake according to directions for three layers, usually about 24 minutes. Place cakes on a wire rack to cool

Prepare the Heath Toffee bits by placing approximately 1 cup of bits into a sealed plastic bag and breaking with a large serving spoon. If you have a food processor this works as well, simply to break them into smaller pieces.

When your cakes have cooled completely, place the first layer on your cake plate and generously squeeze caramel topping on the cake. The caramel should be generously drizzled around but not enough to completely cover the cake.Next, spoon 1/3 of the Cool Whip on top of the layer. Sprinkle 1/3 of your toffee bits. Repeat this procedure for the second layer. For the last layer, place cake, caramel topping and Cool Whip. On top of the Cool Whip drizzle caramel and then the toffee bits on top. You will have caramel as well as Cool Whip dripping down the sides of your finished cake and it will look temptingly delicious!

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