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Carmel-Fudge Chocolate Cake Recipe

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This recipe for Carmel-Fudge Chocolate Cake, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Sengpiehl
Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18-1/4 oz.) chocolate cake mix
1-1/4 c. mini semi sweet chocolate chips, divided
1 jar (12-1/4 oz.) carmel ice cream topping, warmed
1 jar (11-3/4 oz.) hot fudge ice cream topping, warmed
1 carton (8 oz.) Cool Whip, thawed
1/2 c. English toffee bits or almond brikle chips

Directions:
Directions:
Prepare cake batter according to pkg. Stir in 3/4 c. chocolate chips. Pour into greased 13x9 in. pan. Bake at 350 degrees for 35 to 40 min. (check center with toothpick). Immediately poke holes in the cake with a meat fork or skewer. Spread carmel and fudge topping over cake. Cool on wire rack. Frost with Cool Whip. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

 

 

 

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