Caramel fudge chocolate cake the chocolate lovers in our family, The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. From Karen Stucky of Freeman South Dakota.

Ingredients 

1 package (18-1/4 ounces) chocolate cake mix

1 cup miniature semisweet chocolate chips,

divided

1 jar (12-1/4 ounces) caramel ice cream

topping, warmed

1 jar (11-3/4 ounces) hot fudge ice cream

topping, warmed

1 carton (8 ounces) frozen whipped topping,

thawed

1/2 cup English toffee bits or almond brickle

chips

Method 

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. Yield: 12-15 servings.