Ingredients for Caramel Fudge Chocolate Cake
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- Semisweet Mini Chocolate Chips
- Caramel Ice Cream Topping
- Chocolate Fudge Topping
- 1 (8 ounce) container Cool Whip
- English Toffee Bits
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How to Make Caramel Fudge Chocolate Cake
- Preheat oven to 350°F (175°C). Prepare your favorite boxed chocolate cake mix according to package directions.
- Gently fold in ¾ cup (170g) semi-sweet chocolate chips into the prepared cake batter.
- Pour batter into a greased and floured 13x9x2 inch baking pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, poke the warm cake all over with a meat fork or skewer to create holes for the toppings.
- Evenly spread your favorite caramel topping (about 1 cup) over the warm cake.
- Next, spread a layer of your favorite fudge topping (about 1 cup) over the caramel.
- Allow the cake to cool completely on a wire rack.
- Once cooled, frost the cake generously with Cool Whip.
- Sprinkle with ½ cup (about 70g) toffee bits and the remaining chocolate chips for an extra touch of deliciousness.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
152g
Fat
52g
Carbs
28g
