Isaacs' Home Recipes Main Dessert Recipes Caramel-Fudge Chocolate Cake

Caramel-Fudge Chocolate Cake

1 package chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 jar (12 1/4 ounces) caramel ice cream topping, warmed
1 jar (11 3/4 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) whipped cream

Prepare cake batter according to package directions.
Stir in 3/4 cup chocolate chips.  
Pour into greased 13x9x2 baking pan.
Bake at 350 degrees for 35 to 40 minutes.
Immediately poke holes in the cake with a meat fork, or skewar.
Spread caramel and hot fudge toppings over cake.
Cool on a wire rack (cool overnight in fridge).
Frost with whipped topping.
Sprinkle with remaining chocolate chips.

*12-15 servings

(Quick Cooking May/June 1999)