Caramel-Fudge Chocolate Cake

• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 cup semisweet mini chocolate chips, divided
• 1 (14 ounce) jar caramel ice cream topping, warmed
• 1 (11 3/4 ounce) jar chocolate fudge topping, warmed
• 1 (8 ounce) container Cool Whip, thawed
• 1/2 cup English toffee bits or 1/2 cup almond brickle chips

1. Prepare cake batter according to pkg directions.
2. Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
3. Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
4. Immediately poke holes in the cake with a meat fork or skewer.
5. Spread caramel and fudge toppings over cake.
6. Cool on a wire rack.
7. Frost with Cool Whip.
8. Sprinkle with toffee bits and remaining chocolate chips.
9. Store in fridge.

chocolate cake, eggs, oil, water, chocolate chips, caramel ice cream topping, chocolate fudge topping, toffee bits

Taken from www.food.com/recipe/caramel-fudge-chocolate-cake-48953 (may not work)