Caramel-Chocolate Cake
Ingredients
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
Directions
~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.