Serves 14 to16. This recipe was given to me by Leslie Windham. She found it in a magazine listed as an all-time best recipe from Betty Crocker.
For the cake:
1 box Betty Crocker brand SuperMoist chocolate fudge cake mix (Windham uses triple fudge most of the time.)
¾ cup chocolate milk
1⁄3 cup butter, melted
1 (8-oz.) container sour cream
1 (4-serving size) box chocolate fudge instant pudding and pie filling mix
1 (12-oz.) bag semisweet chocolate chips (2 cups)
For the Ganache Glaze
1 cup semisweet chocolate chips (6-ozs.)
2⁄3 cup whipping cream
For the Caramel-Toffee Topping
1½ cups semisweet chocolate chips (9-ozs.)
½ cup caramel topping
½ cup toffee bits
1 (2.07-oz.) bar milk chocolate-covered peanut, caramel and nougat candy, unwrapped, chopped
Toasted pecans, chopped (Windham uses over the ganache and omits the Caramel-toffee toppings)
1. Heat oven to 350 degrees for dark or nonstick pan. Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with nonstick coating with flour.
2. In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
3. Bake for 60 minutes, checking it starting at 50 minutes, or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
4. Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1½ cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
Note: For a milder chocolate flavor, use milk chocolate chips instead of semisweet.