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
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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
½ cup (120 ml) vegetable oil
For pouring on the hot cake
14 oz can of sweetened condensed milk
½ bottle (10 oz) of caramel ice cream sauce
½ 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!
Recipe Card
Chocolate Caramel Fudge Sheet Cake
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
- ½ cup or 120 ml vegetable oil
For pouring on the hot cake
- 14 oz can of sweetened condensed milk
- 10 & ½ oz bottle of caramel ice cream sauce
- 10 & ½ 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. Preheat oven to 180 C / 350 F / Gas 4
- Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.
- Bake for 30 - 35 minutes, test if the toothpick comes out clean.
- 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
- 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 776Total Fat: 41gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 89mgSodium: 521mgCarbohydrates: 99gFiber: 2gSugar: 77gProtein: 10g
Nutrition information isn’t always accurate
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