Chocolate Caramel Fudge Sheet Cake. It's a very easy cake, filled with delicious caramel, fudge, and sprinkled on top with toffee and chocolate bits. Great for parties and celebrations!

Chocolate Caramel Fudge Sheet Cake. It's a very easy cake, filled with delicious caramel, fudge, and sprinkled on top with toffee and chocolate bits. Great for parties and celebrations!

It's certainly a cake full of goodies and super moist. The recipe is very easy, and here, Peggy made this as a sheet pan style cake and decorated it with some of her family's favorite ingredients.
So let's take a look and see how Peggy baked her cake.
Recipe by Peggy Mitchell

Prep Time

10 minutes

Cook Time

30 -35 minutes

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

Yield

it makes a large cake, using a 9 x 13 pan.

Ingredients

The Cake

16.5 oz (460 g) double chocolate cake mix
3 eggs
1 cup (235 ml) milk
1/2 cup (120 ml) vegetable oil

For pouring on the hot cake

14 oz can of sweetened condensed milk
1/2 bottle (10 oz) of caramel ice cream sauce
1/2 bottle (10 oz) of hot fudge

The Frosting & Decoration

1 cup mini chocolate chips
1 cup toffee bits
16 oz thawed cool whip

Instructions

To make the cake

1. Preheat oven to 180 C / 350 F / Gas 4

2. Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.

3. Bake for 30 - 35 minutes, test if the toothpick comes out clean.

4. Heat the fudge sauce in the microwave for 30 seconds, then mix it together with the condensed milk and caramel ice cream sauce. Use a fork, or straw, poke holes all over the top of the cake (whilst it is hot).

Then slowly pour the mixture all over the cake.

Leave to COMPLETELY cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.

The frosting

5. Spread the cool whip over the cake. Sprinkle the chocolate chips and toffee bits on top of the cool whip and refrigerate until ready for serving.

For best results, refrigerate for a minimum of 8 hours.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Chocolate Caramel Fudge Sheet Cake. It's a very easy cake, filled with delicious caramel, fudge, and sprinkled on top with toffee and chocolate bits. Great for parties and celebrations!

Recipe Card

Chocolate Caramel Fudge Sheet Cake. It's a very easy cake, filled with delicious caramel, fudge, and sprinkled on top with toffee and chocolate bits. Great for parties and celebrations!

Chocolate Caramel Fudge Sheet Cake

Yield: 9 x 13 pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Chocolate Caramel Fudge Sheet Cake. It's a very easy cake, filled with delicious caramel, fudge, and sprinkled on top with toffee and chocolate bits. Great for parties and celebrations!

Ingredients

The Cake

  • 16.5 oz or 460g double chocolate cake mix
  • 3 eggs
  • 1 cup or 235 ml milk
  • 1/2 cup or 120 ml vegetable oil

For pouring on the hot cake

  • 14 oz can of sweetened condensed milk
  • 10 & 1/2 oz bottle of caramel ice cream sauce
  • 10 & 1/2 oz bottle of hot fudge

The Frosting & Decoration

  • 1 cup mini chocolate chips
  • 1 cup toffee bits
  • 16 oz thawed cool whip

Instructions

To make the cake

  1. 1. Preheat oven to 180 C / 350 F / Gas 4
  2. Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.
  3. Bake for 30 - 35 minutes, test if the toothpick comes out clean.
  4. Heat the fudge sauce in the microwave for 30 seconds, then mix it together with the condensed milk and caramel ice cream sauce.
  5. Use a fork, or straw, poke holes all over the top of the cake (whilst it is hot). Then slowly pour the mixture all over the cake.
  6. Leave to COMPLETELY cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.

The frosting

  1. Spread the cool whip over the cake. Sprinkle the chocolate chips and toffee bits on top of the cool whip and refrigerate until ready for serving.
  2. For best results, refrigerate for a minimum of 8 hours.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 776Total Fat: 41gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 89mgSodium: 521mgCarbohydrates: 99gFiber: 2gSugar: 77gProtein: 10g

Nutrition information isn’t always accurate

Sheet Pan Style Cakes

Here's a selection of our delicious sheet pan cakes.

Share your thoughts

Your email address will not be published. Required fields are marked*