1 chocolate cake mix
1 c. semi-sweet chocolate chips
1/2 c. English toffee bits
1 (12 oz.) caramel topping
1 (12 oz.) hot fudge topping
1 (8 oz.) Cool Whip

Prepare cake according to package. Stir in 3/4 cup chocolate chips. Pour into greased 9 x 13-inch pan.

Bake at 350°F for 35 to 40 minutes. Immediately poke holes in cake with meat fork. Spread warmed caramel and fudge toppings over cake. Cool. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.