Chocolate Chip-Caramel Poke Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Betty crocker supermoist devil's food cake mix
  • 1/2 cup Betty crocker vanilla frosting, Rich & Creamy
  • 1 cup Caramel topping
  • 1 bag Chocolate chips, semisweet

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 1/3 cups Buttermilk

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ 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

Directions

• 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 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 toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
• 4 In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.

Nutrition