Caramel-Fudge Chocolate Cake Recipe

TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-15 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

1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near 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.
3. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.