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Caramel Fudge Chocolate Cake Recipe

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This recipe for Caramel Fudge Chocolate Cake is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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