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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 rack. 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |