Caramel Fudge Chocolate Cake

susan simons


This is a recipe I got from a magazine and have tweeked it to my families tastes. It is sooo rich you can only eat a small piece.

pinch tips: How to Fold Ingredients






Blue Ribbon Recipe

Notes from the Test Kitchen:
Ooey gooey chocolate, caramel and toffee! What's not to love?

The Test Kitchen and I also tried using homemade cream cheese icing instead of store-bought vanilla... and the results were just divine. Enjoy!


1 pkg
(18-1/4 ounces) chocolate cake mix
1/4 c
miniature semisweet chocolate chips
1/2 jar(s)
(12-1/4 ounces) carmel ice cream topping, warmed
1/2 jar(s)
(11-3/4 ounces) hot fudge ice cream topping, warmed
1 can(s)
store bought chocolate or vanilla frosting
1/2 c
heath english toffee bits

Directions Step-By-Step

Prepare cake batter according to package directions.
Pour into a greased 13-in.x9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Immediately poke holes in the cake with end of a wooden spoon. Spread caramel and fudge topping over cake. Cool on wire rack.
Frost with frosting. Sprinkle with toffee bits and chocolate chips. Store in the fridge.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American