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Caramel-Fudge Chocolate Cake

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Serves | Prep Time | Cook Time 35-40

Why I Love This Recipe

This is my dad's absolute favorite cake!! It is seldom that he does NOT request this cake for his birthday or Father's day!! LOL I'm not sure where it came from, but think it very likely it came from a Reiman publication several years ago. Wish I'd remembered to ask way back when. Dad can't remember either any more!! :o)

Ingredients You'll Need

1 (18-1/4 oz.) pkg. chocolate cake
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.) container Cool-Whip,
1/2 c. English toffee bits


Prepare cake.

Stir in 3/4 c. chocolate chips. Pour into a greased 13X9X2" pan. Bake at 350 degrees for 35 - 40 minutes or until done.

Immediately poke holes in cake with meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on wire rack.

Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips.

Keep in refrigerator.

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