Yum! Had this for my birthday 2017. Tasted great days later. On the caramel-toffee topping we did less than it called for and that was still plenty. We thought next time maybe do the genache topping then drizzle the caramel and other toppings on individual pieces.
Ingredients
- 1
- box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- 3/4
- cup chocolate milk (hot chocolate would work too)
- 1/3 cup butter or margarine, melted
- 3
- eggs
- 1
- container (8 oz) sour cream
- 1
- box (4-serving size) chocolate fudge instant pudding and pie filling mix
- 1
- bag (12 oz) semisweet chocolate chips (2 cups)
Ganache Glaze
- 1
- cup semisweet chocolate chips (6 oz)
- 2/3
- cup whipping cream
Caramel-Toffee Topping
- 1 1/2
- cups semisweet chocolate chips (9 oz) (we did 1/4 c mini chocolate chips)
- 1/2
- cup caramel topping (used Trader Joe's)
- 1/2
- cup toffee bits (wouldn't have to have and it will still be good)
- 1
- bar (2.07 oz) Snickers™ candy bar, unwrapped, chopped (we did 6 mini chopped in 1/4)
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
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