Jefferson County Recipe of the Day: Hot Fudge-Caramel Poke Cake

Here’s a delicious dessert that just takes minutes to prepare!

Ingredients

1 pkg. 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-in. x 9-in. baking pan. Bake for 35-40 minutes. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over the cake. Cool on a wire rack.

~Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips.

~Store in the refrigerator.


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