Real Recipes From Real Home Cooks ®

caramel fudge chocolate cake

(15 ratings)
Blue Ribbon Recipe by
Susan Magness
Cleburne, TX

This is a recipe I got from a magazine and have tweaked it to suit my family's tastes. It is so rich you can only eat a small piece.

Blue Ribbon Recipe

Ooey gooey chocolate, caramel, and toffee! What's not to love? Use your favorite chocolate cake mix for the base of this poke cake. The hot fudge and caramel sauce soak into the baked cake making it moist and creamy. Sprinkling toffee bits and chocolate chips on top add a little crunch. We guarantee this semi-homemade dessert won't last long in your house.

— The Test Kitchen @kitchencrew
(15 ratings)
yield 12 -15
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For caramel fudge chocolate cake

  • 1 box
    chocolate cake mix, plus ingredients listed on the box
  • 1/4 c
    miniature semisweet chocolate chips
  • 1/2 jar
    caramel ice cream topping, warmed (12.25 oz)
  • 1/2 jar
    hot fudge ice cream topping, warmed (11.75 ounces)
  • 1 can
    store-bought chocolate or vanilla frosting
  • 1/2 c
    Heath English toffee bits

How To Make caramel fudge chocolate cake

  • Mixing cake batter in a mixer.
    Prepare cake batter according to package directions.
  • Batter poured into a baking dish.
    Pour into a greased 13-in. x 9-in. baking pan.
  • Chocolate cake after it's been baked.
    Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  • Holes poked into the cake.
    Immediately poke holes in the cake with the end of a wooden spoon.
  • Pouring caramel sauce over the cake.
    Spread caramel sauce over the cake.
  • Pouring hot fudge over the cake.
    Spread fudge topping over the cake.
  • Cake cooling on a wire rack.
    Cool on a wire rack.
  • Cake frosted.
    Frost with frosting.
  • Heath toffee bits and chocolate chips sprinkled over the cake.
    Sprinkle with toffee bits and chocolate chips. Store in the fridge.