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Caramel-Fudge Chocolate Cake




Source of Recipe


Susie


List of Ingredients




Caramel-Fudge Chocolate Cake


1 pkg. chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 jar (12 1/2 ounces) caramel ice cream topping, warmed
1 jar (11 3/4 ounces) hot fudge ice cream topping, warmed
8 ounces whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips



Recipe



Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 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.