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Caramel-Fudge Chocolate Cake

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Total Time
Prep: 15 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Karen Stucky, Freeman, South Dakota

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 14, 2022

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. —Karen Stucky, Freeman, South Dakota

Test Kitchen Approved

Caramel-Fudge Chocolate Cake

Contest Winner
19 reviews
Prep Time 15 min
Cook Time 35 min
Yield 15 servings

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
Text Ingredients

Directions

  1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
  2. Pour into a greased 13x9-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.
  3. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

Nutrition Facts

1 piece: 446 calories, 18g fat (8g saturated fat), 40mg cholesterol, 426mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 5g protein.

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