caramel fudge chocolate cake
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.
prep time
10 Min
cook time
50 Min
method
Bake
yield
12-15 serving(s)
Ingredients
- 1 box chocolate cake mix, plus ingredients listed on the box
- 1/4 cup 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 cup Heath English toffee bits
How To Make caramel fudge chocolate cake
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Step 1Prepare cake batter according to package directions.
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Step 2Pour into a greased 13-in. x 9-in. baking pan.
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Step 3Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
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Step 4Immediately poke holes in the cake with the end of a wooden spoon.
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Step 5Spread caramel sauce over the cake.
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Step 6Spread fudge topping over the cake.
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Step 7Cool on a wire rack.
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Step 8Frost with frosting.
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Step 9Sprinkle with toffee bits and chocolate chips. Store in the fridge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Chocolate
Collection:
Terrific Toppings
Collection:
More Favorite Recipes
Method:
Bake
Culture:
American
Ingredient:
Sugar
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