Go Back
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!
Print
Chocolate Caramel Fudge Sheet Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 9 x 13 pan
Ingredients
The Cake
  • 1 oz x 16.5 double chocolate cake mix 460 g
  • 3 eggs
  • 1 cup milk 235 ml
  • 1/2 cup vegetable oil 120 ml
For pouring on the hot cake
  • 1 oz x 14 can of sweetened condensed milk
  • 1/2 oz bottle of caramel ice cream sauce 10
  • 1/2 oz bottle of hot fudge 10
The Frosting & Decoration
  • 1 cup mini chocolate chips
  • 1 cup if toffee bites
  • 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. 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
  1. Spread the cool whip over the cake. Sprinkle the chocolate chips and toffee bites on top of the cool whip and refrigerate until ready for serving. For best results, refrigerate for a minimum of 8 hours.