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Caramel-Fudge Chocolate Cake Recipe

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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

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12-15 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
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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

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
Pour into a greased 13-in. x 9-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.
Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.

Caramel-Fudge Chocolate Cake published in Quick Cooking May/June 1999, p27

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Reviews for Caramel-Fudge Chocolate Cake (1)