Toffee Fudge Caramel Cake
- 18-1/4 ounces, weight Box Chocolate Cake Mix
- 3 Eggs
- 1/2 cups Vegetable Oil
- 1-1/3 cup Water
- 1-1/4 cup Caramel Topping
- 1-1/4 cup Hot Fudge Topping
- 8 ounces, weight Cool Whip , Thawed
- 1/2 cups Heath Chocolate Toffee Bits
- Prepare cake batter as directed on package using the eggs, vegetable oil, and water. Bake in a 9x13 pan according the the time and temperature specified on the box for that size of pan. As soon as the cake comes out of the oven, poke holes all over the top of the cake with the handle of a wooden spoon.
- Immediately pour the caramel and hot fudge toppings (I use Braum's ice cream toppings) over the top of the hot cake. Let the cake cool completely. Then cover it with plastic wrap and chill in the refrigerator.
- Right before serving, spread Cool Whip over the top of the cake then sprinkle with the toffee bits.
chocolate cake mix, eggs, vegetable oil, water, caramel topping, topping, heath chocolate toffee
Taken from tastykitchen.com/recipes/desserts/toffee-fudge-caramel-cake/ (may not work)