A rich blend of chocolate sweetness and smooth caramel.
This gooey chocolate caramel poke dessert is easy to make and perfect for any sweet craving.
The moist chocolate cake is filled with warm caramel and hot fudge, then topped with fluffy whipped cream and crunchy toffee bits.
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Caramel-fudge chocolate cake
Ingredients
1 package chocolate cake mix (regular size)
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 13×9-inch baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the centre 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.
*This recipe was sourced with permission from Tasteofhome.com
Caramel-fudge chocolate cake
1 package chocolate cake mix (regular size)
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
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
Pour into a greased 13×9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
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