This cake makes a statement!
1 pkg chocolate cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
1 cup mini semisweet chocolate chips
Caramel Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
3 cups powdered sugar
3 Tbl caramel ice cream topping
Milk Chocolate Drizzle & Toppings:
1/2 cup milk chocolate chips
1 Tbl shortening
caramel ice cream topping
mini chocolate chips
Preheat oven to 350°. In a large bowl with electric mixer, combine cake mix, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips. Pour batter into a well sprayed bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely. Transfer to serving plate.
In a bowl with electric mixer, whip cream cheese. Mix in powdered sugar one cup at a time. Add caramel and mix well. Spoon into pastry bag with large tip and pipe back and forth around (completely cooled) cake. In small bowl, microwave milk chocolate chips and shortening until just tempered, just melted enough to drizzle (hot or too warm on the cream cheese caramel frosting would melt frosting). Drizzle the caramel topping all around the cake. Sprinkle with pecans, mini chocolate chips and toffee bits. Inspired by chefintraining.