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
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.
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