Jefferson County Recipe of the Day: Caramel-Chocolate Cake

This recipe is a chocolate-lovers dream!

Caramel-Chocolate Cake


1 package chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 – 12-1/4 oz. jar caramel ice cream topping, warmed
1 – 11-3/4 oz. hot fudge ice cream topping, warmed
1 – 8 oz. carton frozen whipped topping, thawed
1/2 cup English toffee bits


~Preheat oven at 350°.

~Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13×9″ baking pan.

~Bake for 35 to 40 minutes. Immediately poke holes in the cake with a skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.

~Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

~Makes 15 servings.

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