Chocolate Chip-Caramel Poke Cake

Enjoy this delicious caramel topped chocolate cake made using Betty Crocker® SuperMoist® cake mix and frosting – a perfect dessert.

  • 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

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.

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