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Caramel-Fudge Chocolate Cake

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
    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

  • Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
  • 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.
  • 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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