CARAMEL-FUDGE CHOCOLATE CAKE

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Caramel-Fudge Chocolate Cake image

Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)

Provided by Anita Harris

Categories     Dessert

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup semisweet mini chocolate chips, divided
1 (14 ounce) jar caramel ice cream topping, warmed
1 (11 3/4 ounce) jar chocolate fudge topping, warmed
1 (8 ounce) container Cool Whip, thawed
1/2 cup English toffee bits or 1/2 cup almond brickle chips

Steps:

  • Prepare cake batter according to pkg directions.
  • Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
  • Bake at 350F for 35-40 mins or until toothpick inserted near 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 Cool Whip.
  • Sprinkle with toffee bits and remaining chocolate chips.
  • Store in fridge.

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