Jane Balzer
Buhler, Kansas
Caramel Fudge Chocolate Cake
1 pkg. chocolate cake mix
1 c. miniature semi-sweet chocolate chips
12 oz. jar caramel ice cream topping, warmed
12 oz. jar hot fudge ice cream topping, warmed
8 oz. Cool Whip, thawed
1/2 c. English toffee bits or almond brickle chips
Prepare cake batter according to package directions. Stir in 3/4 cup of chocolate chips. Pour into greased 9 x 13 baking pan. Bake at 350 degrees 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 wire rack. Frost with Cool Whip. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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I think I am a beginner baker, what is 1 d choc. chips in the recipe?
Oops! I will get that fixed! Should be 1 c. Chocolate Chips… and you are NOT a beginner!!!!! 🙂 I’m just sayin!