Caramel Fudge Chocolate Cake
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|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|
Roy, WA (pop. 793)
Member Since Aug 2010
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.
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.