Caramel-Fudge Chocolate Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup semisweet mini chocolate chips, divided
1 (14 ounce) jar caramel ice cream topping, warmed
1 (11 3/4 ounce) jar chocolate fudge topping, warmed
1 (8 ounce) container Cool Whip, thawed
1/2 cup English toffee bits or 1/2 cup almond brickle chips

Preparation

Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near 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 Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.