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Title: Caramel-Fudge Chocolate Cake
Yield: 12 Servings

Ingredients

      1 pk {18 1/4 oz.}  chocolate cake
           - mix
      1 c  miniature semisweet
           -chocolate chips; divided
      1    jar {12 1/4 oz.}  caramel
           -ice cream top; warmed
      1    jar {11 3/4 oz.}  hot fudge
           -ice cream t; warmed
      1 ct { 8 oz.}  frozen whipped
           -topping; thawed
    1/2 c  English toffee bits or
           -almond brick

Instructions

Prepare cake batter according to package directions. Stir in 3/4 cup
chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at
350
degrees for 35 to 40 minutes or until a toothpick inserted near 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.

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Annie

Contributor: Taste of Home's Quick Cooking Magazine* May/June

Preparation Time: 0:00

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