Caramel-Fudge Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix...and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota Ingredients:
1 package chocolate cake mix (regular size) |
1 cup miniature semisweet chocolate chips, divided |
1 jar (12-1/4 ounces) caramel ice cream topping, warmed |
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup english toffee bits or almond brickle chips |
Directions:
1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
3. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.
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