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Caramel Fudge Chocolate Cake Recipe

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This recipe for Caramel Fudge Chocolate Cake, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb LeRoy
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (18-1/4 oz) chocolate cake mix
1 cup mini semi-sweet chocolate chips, divided
1 jar (12-1/4 oz) caramel ice cream topping, warmed
1 jar (11-3/4 oz) hot fudge ice cream topping, warmed
1 carton (8 oz) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Directions:
Directions:
Prepare cake according to package directions. Stir in 3/4 cup of the choc chips. Pour into greased 9 x 13 baking pan. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread the caramel and fudge toppings over cake. Cool on a wire rack. Frost with the whipped topping. Sprinkle with toffee bits and remaining choc chips.

Store in the refrigerator.

 

 

 

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