Ingredients:
1 box of chocolate fudge cake mix (15.25 ounces)
1 box of chocolate pudding mix (3.1 ounces)
1 cup of whole milk
½ cup of vegetable oil
3 large eggs
1 can of sweetened condensed milk (14 ounces)
¾ cup of caramel sauce (divided)
1 tub of whipped topping (8 ounces)
½ cup of toffee bits
½ cup of chopped chocolate bar (Hershey’s works great!)
Instructions:
Preheat your oven to 350 degrees Fahrenheit and generously spray a 9×13 inch cake pan with cooking spray.
In a large bowl, combine the chocolate fudge cake mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Stir until all the ingredients are fully combined and create a smooth batter.
Pour the prepared cake batter into the 9×13 inch cake pan and bake it in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and use the bottom of a chopstick or a wooden spoon to poke holes throughout the cake, going about ⅔ of the way down. Be sure not to poke through the bottom of the cake.
Allow the cake to cool for 20-30 minutes.
Continued on next page (page 2)
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