Chocolate Caramel Cake

1 box Betty CrockerŽ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
1 jar (12.25 oz) caramel topping
1 cup (thawed) whipped topping
1/2 cup toffee bits or chocolate pieces

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.


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