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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 carton (8 ounces) frozen whipped topping thawed
- 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, warm
- 1/2 cup english toffee bits or almond brickle chips
- Carbohydrate 14.2553600079657 g
- Cholesterol 7.76533333333332 mg
- Fat 6.9253333371205 g
- Fiber 0.881066681653013 g
- Protein 0.707093333863537 g
- Saturated Fat 4.18618666890741 g
- Serving Size 1 1 servings. (22g)
- Sodium 11.7226666680553 mg
- Sugar 13.3742933263127 g
- Trans Fat 0.346080000166383 g
- Calories 113 calories
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips., Pour into a greased 13x9-in. baking pan. Bake at 350degrees 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.
