Caramel Fudge Chocolate Cake

susan simons


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.

★★★★★ 15 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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

How to Make Caramel Fudge Chocolate Cake


  • 1Prepare cake batter according to package directions.
  • 2Pour 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.
  • 3Frost with frosting. Sprinkle with toffee bits and chocolate chips. Store in the fridge.

Printable Recipe Card

About Caramel Fudge Chocolate Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American