Caramel-Fudge Chocolate Cake Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1 package (18 1/4 oz.) chocolate cake mix
1 cup miniature semisweet chocolate chips -- divided
1 jar (12 1/4 oz.) caramel ice cream topping -- warmed
1 jar (11 3/4 oz.) hot fudge ice cream topping -- warmed
1 carton (8 oz.) frozen whipped topping -- thawed
1/2 cup English toffee bits or almond brickle bits

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Directions:

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 ° 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.

This recipe from CDKitchen for Caramel-Fudge Chocolate Cake serves/makes 12

Recipe ID: 25058

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