Ingredients
- 1
- box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1
- container Betty Crocker™ Rich & Creamy chocolate frosting
- 1/3
- cup whipping cream
- 1/2
- cup semisweet chocolate chips
- 2
- bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped
Directions
- 1Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
- 2Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
- 3In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
(http://www.bettycrocker.com/- )
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