- Cooking Time: 3 hours 15 mins
- Servings: 16
- Preparation Time: 20
Backstory
Ingredients
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1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
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3/4 cup chocolate milk
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1/3 cup butter or margarine, melted
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3 eggs
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1 container (8 oz) sour cream
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1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
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1 bag (12 oz) semisweet chocolate chips (2 cups)
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Ganache Glaze
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1 cup semisweet chocolate chips (6 oz)
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2/3 cup whipping cream
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Caramel-Toffee Topping
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11/2 cups semisweet chocolate chips (9 oz)
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1/2 cup caramel topping
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1/2 cup toffee bits
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1 bar (2.07 oz) milk chocolate-covered peanut, caramel and nougat candy, unwrapped, chopped
Directions
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
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- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
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- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
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- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
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