Chocolate Chip-Caramel Poke Cake

• Prep30 MIN
• Total2 HR 45 MIN
• Servings15

                                                    

Enjoy this delicious caramel topped chocolate cake made using Betty Crocker™ Super Moist™ cake mix and frosting – a perfect dessert.

Ingredients

1

box Betty Crocker™ Super Moist™ devil's food cake mix

1 1/3

cups buttermilk

1/2

cup vegetable oil

3

eggs

1

bag (12 oz) semisweet chocolate chips (2 cups)

1

cup caramel topping

1/2

cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps

·         1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

·         2

In a large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.

·         3

Bake 35 to 43 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined forks with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.

·         4

In a medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into a 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across the top of a cake. For easy cutting, dip knife in hot water. Store covered.