• Cooking Time: 3 hours 15 mins
  • Servings: 16
  • Preparation Time: 20


  • 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • 3/4 cup chocolate milk
  • 1/3 cup butter or margarine, melted
  • 3 eggs
  • 1 container (8 oz) sour cream
  • 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • Ganache Glaze
  • 1 cup semisweet chocolate chips (6 oz)
  • 2/3 cup whipping cream
  • Caramel-Toffee Topping
  • 11/2 cups semisweet chocolate chips (9 oz)
  • 1/2 cup caramel topping
  • 1/2 cup toffee bits
  • 1 bar (2.07 oz) milk chocolate-covered peanut, caramel and nougat candy, unwrapped, chopped


  • 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.
  • 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.
  • 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.
  • 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.


Author Credit: Betty Crocker

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