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(Serves 12-15)

1 pkg. chocolate cake mix
1 c. miniature semi-sweet chocolate chips, divided
1 12-oz. jar caramel ice cream topping, warmed
1 12-oz. jar hot fudge ice cream topping, warmed
1 8-oz. English toffee bits OR almond brickle bits

Prepare cake batter according to directions. Stir in chocolate
chips. Pour into greased 1x3x9-inch baking pan.

Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted
into the middle comes out nearly clean.

Immediately poke holes in the cake top with a skewer or meat fork.
Spread caramel and hot fudge toppings on the top. Cool on a wire

Frost with whipped topping. Sprinkle with toffee or almond bits and
remaining chocolate chips. Store in refrigerator.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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