Caramel-Fudge Chocolate Cake - cooking recipe

Ingredients

1 (18 1/4 oz.) pkg. chocolate cake mix
1 c. miniature semi-sweet chocolate chips, divided
1 (12 1/4 oz.) jar caramel ice cream topping, warmed
1 (11 3/4 oz.) jar hot fudge ice cream topping, warmed
1 (8 oz.) carton frozen whipped topping, thawed
1/2 c. English toffee bits or almond brickle chips

Preparation

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350\u00b0 for 35 to 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 to 15 servings.