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| Caramel-Fudge Chocolate Cake Recipe |
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| Caramel-Fudge Chocolate Cake
1 chocolate cake mix
1 cup miniature semi-sweet chocolate chips, divided
1 (12 ½ ox.) jar caramel ice cream topping, warmed
1 (11-3/4 oz.) jar hot fudge ic cream topping, warmed
1 (8 oz.) carton frozen whipped topping, thawed
½ cup English toffee bits
Prepare cake batter according to package directions. Stir in ¾ cup chocolate chips.
Pour into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Serves 12 to 15. |
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