Ingredients
Cake:
1 box Duncan Hines Dark Chocolate Fudge Cake Mix
1 3.4 oz box Chocolate Fudge Instant Pudding
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
1/2 cup whole milk
1 tbsp vanilla extract
1/4 tsp kosher salt
Filling:
1/2 cup caramel sauce
14 oz sweetened condensed milk
12 oz hot fudge
Frosting:
2 cups heavy cream
1/4 cup powdered sugar
1/4 cup instant vanilla pudding mix dry
Toppings:
Toffee pieces
Caramel drizzle

Instructions
Preheat the oven to 350 degrees F and spray a 9x13-inch cake pan with non-stick spray and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, mix together all of the cake Ingredients on medium speed until fully combined.
Pour the cake batter into the baking pan and bake for 30 to 40 minutes until a toothpick comes clean from the center of the cake.
Remove from the oven and poke holes in the cake with a wooden towel or the handle of a mixing spoon.
Pour the caramel sauce over the top of the cake, followed by the sweetened condensed milk, and then finally the warm hot fudge. Let the cake soak and cool for 30 to 60 minutes before frosting.
To make the frosting, add the Ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high speed until light and fluffy. Spread the frosting evenly over the top of the cake and top with toffee bits and caramel drizzle.

Post a Comment

Previous Post Next Post