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  • 1 Swiss Chocolate Cake Mix, prepared in a 9” X 13” pan
  • 1 jar of caramel ice cream topping, the thick kind
  • 1 jar of fudge shoppe chocolate ice cream topping
  • 1 small container Cool Whip
  • 1 bag of toffee bits, found in the chocolate chip section of the supermarket


  • Bake and Cool the Swiss chocolate cake according to the box for a 9” X 13” pan.
  • Pour the caramel ice cream topping over the cake and spread evenly.
  • Refrigerate for 15 minutes to set the caramel. Remove from the refrigerator.
  • Pour the chocolate ice cream topping over the caramel layer and spread evenly over the caramel.
  • Refrigerate for 15 minutes to set the chocolate. Top with the Cool Whip.
  • Sprinkle the toffee bits over the Cool Whip. Refrigerate the cake until ready to serve.

Categories: Dessert 
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