Ingredients
1 package chocolate cake mix (regular size)1 cup miniature semisweet chocolate chips, divided1 jar (12-1/4 ounces) caramel ice cream topping, warmed1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed1 carton (8 ounces) frozen whipped topping, thawed1/2 cup English toffee bits or almond brickle chips
Preparation
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 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.
