Caramel-Fudge Chocolate Cake

Submitted by Anita Harris

"Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 12-15

ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1⁄3 cup oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1 cup semisweet mini chocolate chips, divided
• 1 (14 ounce) jar caramel ice cream topping, warmed
• 1 (11 3/4 ounce) jar chocolate fudge topping, warmed
• 1 (8 ounce) container Cool Whip, thawed
• 1⁄2 cup English toffee bits or 1/2 cup almond brickle chips

directions

1. Prepare cake batter according to pkg directions.
2. Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
3. Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
4. Immediately poke holes in the cake with a meat fork or skewer.
5. Spread caramel and fudge toppings over cake.
6. Cool on a wire rack.
7. Frost with Cool Whip.
8. Sprinkle with toffee bits and remaining chocolate chips.
9. Store in fridge.

Reviews

[Gingerbear]

This was wonderful! I brought it for a luncheon at work and everyone loved this including me. I will definitely be making this again. It is not the rich where you have to just have a tiny piece. It is definitely addicting too. Thank you for a great recipe, Anita!