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Prep Time: 0 min
Cook Time: 40 min

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Ingredients

For 10 Servings

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1 18 1/4 oz package chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 12 1/4 oz jar caramel ice cream topping, warmed
1 11 3/4 oz hot fudge ice cream topping, warmed
1 8 oz carton frozen whipped topping, thawed
1/2 cup english toffee bits or almond brickle chips

Directions

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1 Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat for or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

Directions

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1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat for or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

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