Ingredients:
1 (18 ounce) boxes yellow cake mix or 1 (18 ounce) boxes chocolate cake mix
3 eggs ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 1/3 cups water ( or as called for by your cake mix)
1 (16 ounce) bottles chocolate syrup
1 (16 ounce) bottles caramel ice cream topping ( like you drizzle on ice cream, I use Hershey’s)
1 (3 1/2 ounce) boxes instant chocolate pudding mix
Cool Whip
1 (16 ounce) bags semi-sweet chocolate chips (optional)
Directions:
Bake cake as directed on box in an 9×13-inch pan and cool to room temperature.
Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
Refrigerate for an hour.
Pour a layer of chocolate pudding over the cake.
Top with Cool Whip and garnish with chocolate chips or chocolate shavings.
Servings: Serve
Time preparation: 75 min.
Time total: 105 min.