Caramel Fudge Chocolate Cake
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! The Test Kitchen
1 pkg(18-1/4 ounces) chocolate cake mix
1/4 cminiature 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 cheath english toffee bits
How to Make Caramel Fudge Chocolate Cake
- 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.