Enjoy this delicious caramel topped chocolate cake made using Betty Crocker™ Super Moist™ cake mix and frosting – a perfect dessert.
1box Betty Crocker™ Super Moist™ devil’s food cake mix1 1/3cups buttermilk1/2cup vegetable oil3eggs1bag (12 oz) semisweet chocolate chips (2 cups)1cup caramel topping1/2cup Betty Crocker™ Rich & Creamy vanilla frosting
Prevent your screen from going dark while you cook.
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
- 2In 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.
- 3Bake 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.
- 4In 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.