Caramel-Fudge Chocolate Cake Recipe
Caramel-Fudge Chocolate Cake Recipe photo by Taste of Home

Caramel-Fudge Chocolate Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-15 servings

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

Reviews for Caramel-Fudge Chocolate Cake

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 14, 2012

It's a keeper!

Re: To lebs3607, entirely too sweet? Did you not look at the recipe before you made it, or did you just say you made it? Duh! If you made it, you know it consist of choc. chips, caramel, hot fudge, choc cake mix, what gives you a clue that it will be sweet? Please stop leaving your rude comments. We all know that it will be sweet and yummy. You shouldn't of made it in the first place. What texture were you looking for? No, please don't tell us.

MY REVIEW
Reviewed Jul. 21, 2012

This cake is a real classic. I've served it many, many times. I don't know how many times I've shared the recipe. I've substituted crushed Butterfinger candy bars, M & M's, Reese's pieces or chocolate peanut butter cups for the toffee bits with the same tasty results! Yum!

MY REVIEW
Reviewed Jun. 9, 2012

I cut this recipe out of the magazine in 1999. It is a 'keeper'. The caramel and hot fudge soak into the cake and make it super moist. The cool whip topping for icing is the perfect choice. I used English toffee w/ chocolate already in it instead of toffee and mini chips on top (Heath Bar brand).

MY REVIEW
Reviewed Jul. 13, 2011

Entirely to sweet. I took it to a family gathering and no one care for it. I didn't like the texture of the cake either

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