Caramel-Fudge Chocolate Cake

Recipe by Anita Harris
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package chocolate cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    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
  • 12
    cup English toffee bits or 1/2 cup almond brickle chips
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DIRECTIONS

  • Prepare cake batter according to pkg directions.
  • Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
  • Bake at 350F for 35-40 mins or until toothpick inserted near 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 Cool Whip.
  • Sprinkle with toffee bits and remaining chocolate chips.
  • Store in fridge.
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