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Caramel-Fudge Chocolate Cake

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“Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)”
READY IN:
1hr
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 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
  • 12 cup English toffee bits or 12 cup almond brickle chips

Directions

  1. Prepare cake batter according to pkg directions.
  2. Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
  3. Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
  4. Immediately poke holes in the cake with a meat fork or skewer.
  5. Spread caramel and fudge toppings over cake.
  6. Cool on a wire rack.
  7. Frost with Cool Whip.
  8. Sprinkle with toffee bits and remaining chocolate chips.
  9. Store in fridge.

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