Caramel Fudge Chocolate Cake

Recipe Rating:
 15 Ratings
Serves: 12-15
Cooking Method: Bake


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

The Cook

susan simons Recipe
Well Seasoned
Roy, WA (pop. 793)
Member Since Aug 2010
susan's notes for this recipe:
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.
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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!


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.

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user Cindy Beard TNLuLu - Jan 27, 2011
Yum. I have made this many times only with cool whip instead of frosting. It is so good!
user susan simons imbossmare - Jan 27, 2011
My family doesn't like cool whip that's the reson I switched it to frosting I also don't add 3/4 cup mini chocolate chips to batter that the original recipe calls for. It's awesome any way you make it in my book.
user Cindy Beard TNLuLu - Jan 27, 2011
Yes it is!
user Cathy Lavoie redandread - Feb 24, 2011
I can't wait to try this! I'm making it tonight to bring to a pot luck tomorrow! Thank you!

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