Caramel Fudge Chocolate Cake

Name: Caramel Fudge Chocolate Cake
Yield: 12
Cuisine: American
Ingredients: 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

By susan simons
@imbossmare

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.

Blue Ribbon Recipe

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! Test Kitchen Avatar The Test Kitchen

Rating:

★★★★★ 15 votes5

Comments:

49 Comments

Serves:

12-15

Method:

Bake

Ingredients

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
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How to Make Caramel Fudge Chocolate Cake

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.

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About Caramel Fudge Chocolate Cake

Course/Dish: Cakes Chocolate

Main Ingredient: Sugar

Regional Style: American

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