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RECIPE AND PHOTO SUBMITTED BY Jodi White
CANDY BAR POKE CAKE

1 chocolate cake mix + ingredients on box
1 c. hot fudge & 1 c. caramel topping
1 tub Cool Whip, thawed
assorted candy bars, chop/crush
(m&m’s, Reese cup & butterfingers)

Preheat oven to 350, Spray 13×9″ pan w/Pam, set aside. Prepare the cake according to directions. Pour into pan, bake per box instructions, Cool cake completely, poke 25-30 holes through the cake, pour the hot fudge sauce over the holes, trying as best as you can to fill them up with the sauce. Spread Cool Whip on top of the cake in a thick, even layer; top evenly with the chopped, assorted candies. Drizzle top w/caramel. Refrigerate approx. 4 hours or overnight (overnight is best) before cutting into squares to serve.

 

 

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