Caramel-Fudge Chocolate Cake

Ingredients
1 package chocolate cake mix regular size
1 cup miniature semisweet chocolate chips divided
1 jar 1214 ounces caramel ice cream topping warmed
1 jar 1134 ounces hot fudge ice cream topping warmed
1 carton 8 ounces frozen whipped topping thawed
12 cup English toffee bits or almond brickle chips
Directions
Prepare cake batter according to package directions. Stir in 34 cup chocolate chips.
Pour into a greased 13x9in. baking pan. Bake at 350 for 3540

 

 minutes or until a toothpick inserted in the 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 whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
Nutrition Facts
1 piece 446 calories 18g fat 8g saturated fat 40mg cholesterol 426mg sodium 70g carbohydrate 53g sugars 2g fiber 5g protein.