Update my dinner status, I'm making this tonight.
16 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 0 : 50 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 1 package Chocolate cake mix
- 1 cup Mini semisweet chocolate chips divided
- 1 jar Carmel ice cream topping warmed
- 1 jar Hot fudge ice cream topping warmed
- 1 8 ounces Cool whip topping thawed
- 1/2 cup English toffie bits
Preparation
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350? 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 a wire rack.
Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
