Best 3 Caramel Fudge Chocolate Cake Recipes

Indulge your sweet tooth with our delectable Caramel Fudge Chocolate Cake, a symphony of flavors that will tantalize your taste buds. This multi-layered dessert combines the richness of chocolate with the sweetness of caramel and the creaminess of fudge, resulting in an explosion of flavors in every bite. Our collection of recipes offers variations to suit your preferences, including a classic version, a gluten-free option, and a decadent triple-layer cake. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this irresistible treat. Get ready to impress your friends and family with this exceptional cake that's perfect for special occasions or simply to satisfy your cravings for something sweet and satisfying.

Let's cook with our recipes!

CARAMEL-FUDGE CHOCOLATE CAKE

Caramel-Fudge Chocolate Cake image

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 6

Ingredients

1 package chocolate cake mix (regular size)
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) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Steps:

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL-FUDGE CHOCOLATE CAKE

Caramel-Fudge Chocolate Cake image

Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)

Provided by Anita Harris

Categories Dessert

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup semisweet mini chocolate chips, divided
1 (14 ounce) jar caramel ice cream topping, warmed
1 (11 3/4 ounce) jar chocolate fudge topping, warmed
1 (8 ounce) container Cool Whip, thawed
1/2 cup English toffee bits or 1/2 cup almond brickle chips

Steps:

Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.

CARAMEL FUDGE CHOCOLATE CAKE

Caramel Fudge Chocolate Cake image

Ooey gooey chocolate, caramel and toffee! What's not to love? The Test Kitchen and I also tried using homemade cream cheese icing instead of store-bought vanilla... and the results were just divine. Enjoy!

Provided by susan simons

Categories Chocolate

Number Of Ingredients 6

Ingredients

1 pkg (18-1/4 ounces) chocolate cake mix
1/4 c miniature semisweet chocolate chips
1/2 jar(s) (12-1/4 ounces) carmel ice cream topping, warmed
1/2 jar(s) (11-3/4 ounces) hot fudge ice cream topping, warmed
1 can(s) store bought chocolate or vanilla frosting
1/2 c heath english toffee bits

Steps:

1. Prepare cake batter according to package directions.
2. Pour into a greased 13-in.x9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Immediately poke holes in the cake with end of a wooden spoon. Spread caramel and fudge topping over cake. Cool on wire rack.
3. Frost with frosting. Sprinkle with toffee bits and chocolate chips. Store in the fridge.

Tips:

Line the cake pans with parchment paper to prevent sticking and for easy removal.
Use a kitchen thermometer to ensure the sugar syrup reaches the correct temperature for the desired fudge consistency.
Stir in the butter and milk slowly to avoid curdling the chocolate mixture.
When making the caramel sauce, use a heavy-bottomed saucepan and stir constantly to prevent burning.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
If you don't have a piping bag, you can use a spoon to spread the frosting onto the cake.
For a richer chocolate flavor, use semisweet or bittersweet chocolate instead of milk chocolate.
Garnish the cake with chocolate shavings, chopped nuts, or sprinkles before serving.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Conclusion:

This Caramel Fudge Chocolate Cake is a decadent and impressive dessert that is perfect for any special occasion. With its moist chocolate cake layers, rich caramel sauce, and creamy fudge frosting, this cake is sure to be a hit with everyone who tries it. Follow these tips to make sure your cake turns out perfectly, and enjoy the delicious results!