Chocolate Lover’s Dream Cake

Prep Time: 20 Minutes • Start to Finish: 3 Hours 35 Minutes • 16 servings

Chock-full of chocolate chips, this pretty cake is a chocolate lover’s dream!

• Cake
• 1 box Betty Crocker SuperMoist chocolate fudge cake mix
• ¾ cup chocolate milk
• ⅓ 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)
• Glaze
• 1 cup semisweet chocolate chips (6 oz)
• ⅔ cup whipping cream
• Toppings
• 1½ cups semisweet chocolate chips (9 oz)
• ½ cup caramel topping
• ½ cup toffee bits
• 1 bar (2.07 oz) milk chocolate–covered peanut, caramel and nougat candy, unwrapped, chopped

1 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.

2 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.

3 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.

4 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 1½ cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

1 Serving: Calories 580; Total Fat 30g (Saturated Fat 17g, Trans Fat 0g); Cholesterol 70mg; Sodium 440mg; Total Carbohydrate 73g (Dietary Fiber 4g); Protein 6g Exchanges: 2 Starch, 3 Other Carbohydrate, 5½ Fat Carbohydrate Choices: 5

Tip For a milder chocolate flavor, substitute milk chocolate chips for the semisweet chips.