Ingredients

1 18 1/4 oz package chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 12 1/4 oz jar caramel ice cream topping, warmed
1 11 3/4 oz hot fudge ice cream topping, warmed
1 8 oz carton frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Method

1. Prepare cake batter according to package directions.
2. Stir in 3/4 cup chocolate chips.
3. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
4. Immediately poke holes in the cake with a meat for or skewer.
5. Spread caramel and fudge toppings over cake.
6. Cool on a wire rack.
7. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

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