Ingredients:
1 (18 1/4 ounce) boxes chocolate cake mix
1 (3 1/2 ounce) boxes instant chocolate pudding mix
1/8 cup hot chocolate powder
1 1/3 cups milk
1/2 cup light oil
3 large fresh eggs
1 1/2 cups whipping cream
2 tablespoons white sugar
1/2 teaspoon pure vanilla extract
1 cup caramel ice cream topping ( room temp)
1/2 cup chocolate syrup ( room temp)
1/2 cup toffee pieces
1/4 cup sliced almonds
Directions:
Preheat oven to 350 F.
Remove chocolate and caramel toppings from fridge.
Only grease the bottoms of two 9″ round pans.
Beat cake mix, pudding, hot chocolate, milk, oil and eggs on low for one minute, then on medium speed for three minutes.
Pour into prepared pans.
Bake at 350 F for 28 to 33 minutes.
Cool 10 minutes in pan then turn out onto wire racks to cool completely.
Freeze cakes uncovered for 1 hour.
Beat whipping cream, sugar and vanilla until stiff peaks form. Place in fridge until ready to use.
Remove cake from freezer and split each cake into two layers.
Spread whip cream over cake layer, then drizzle caramel sauce and chocolate sauce, sprinkle on 1/4 of toffee bits.
Repeat process three more times, stacking the cakes on top of each other.
Sprinkle sliced almonds on top layer of cake.
Cover and refrigerate for at least two hours.
Store in fridge.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.