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Toffee Fudge Caramel Cake
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Description
Hot fudge and gooey caramel chocolate cake topped with Cool Whip and chocolate toffee bits.
Ingredients
- 18-¼ ounces, weight Box Chocolate Cake Mix
- 3 Eggs
- ½ cups Vegetable Oil
- 1-⅓ cup Water
- 1-¼ cup Caramel Topping
- 1-¼ cup Hot Fudge Topping
- 8 ounces, weight Cool Whip , Thawed
- ½ cups Heath Chocolate Toffee Bits
Preparation
Prepare cake batter as directed on package using the eggs, vegetable oil, and water. Bake in a 9×13 pan according the the time and temperature specified on the box for that size of pan. As soon as the cake comes out of the oven, poke holes all over the top of the cake with the handle of a wooden spoon.
Immediately pour the caramel and hot fudge toppings (I use Braum’s ice cream toppings) over the top of the hot cake. Let the cake cool completely. Then cover it with plastic wrap and chill in the refrigerator.
Right before serving, spread Cool Whip over the top of the cake then sprinkle with the toffee bits.
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One Comment
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Nanci (TK) on 12.23.2011
This sounds great! But we need your help. Would you go into the ingredients list and for all of the packaged items (boxes, containers, bags, jars and/or cans) please add the specific size (in ounces) of the package onto each line? We’ve got a lot of members overseas, in places where packaging varies, so we always ask that you include package sizes on all recipe submittals. We appreciate your help.
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci