Gooey Chocolate Caramel Cake
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Notes Ingredients
Original recipe makes 24
Gooey Chocolate Caramel Cake Preparation
1. Grease a 9 x 13 cake pan. Bake the cake according to package directions. Let cool completely.
2. After cake has cooled, poke holes in cake. Warm both the hot fudge and caramel slightly in the microwave, just enough so that the sauces are pourable. Pour both sauces over the top of the cake. Let the cake sit for about 15 minutes to let the sauces seep into all the holes.
3. Top the cake with the Cool Whip. Top the Cool Whip with chocolate chips and toffee bits. Enjoy!
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Calories Per Serving: 35
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