Caramel-Fudge Chocolate Cake
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 15 servings.
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
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1 package chocolate cake mix (regular size)
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1 cup miniature semisweet chocolate chips, divided
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1 jar (12-1/4 ounces) caramel ice cream topping, warmed
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1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
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1 carton (8 ounces) frozen whipped topping, thawed
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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.
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2.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
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3.
Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
Nutrition Facts
1 piece: 446 calories, 18g fat (8g saturated fat), 40mg cholesterol, 426mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 5g protein.
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