Caramel-Fudge Chocolate Cake
Caramel-Fudge Chocolate Cake
1 pkg. chocolate cake mix (18-3/4 oz.)
1 cup mini marshmallows
1 cup miniature chocolate chips
1 jar 12-1/4 oz. caramel ice cream topping, warmed
1 jar 11-3/4 oz.hot fudge ice cream topping, warmed
1-8 oz. carton Cool Whip
1/2 cup Toffee bits
Prepare cake according to pkg. directions, stir in 3/4 cup mini choc. chips. Pour into greased and floured 13x9x2 baking pan. Bake at 350 for 35-40 minutes or until cake tests done. Immediately poke holes in the cake with a meat fork or a skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping and sprinkle with toffee bits and remaining choc. chips. Store in the refrigerator.
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