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Chocolate Chip-Caramel Poke Cake
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Indulge in a decadent caramel chocolate cake made with Betty Crocker™ Super Moist™ cake mix and frosting for the ultimate dessert treat.
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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease the bottom of a 13x9-inch pan with baking spray that includes flour.
  • In a spacious bowl, use an electric mixer to blend cake mix, buttermilk, oil, and eggs on low speed for 30 seconds, then switch to medium speed for 2 minutes, occasionally scraping the sides of the bowl. Transfer the mixture to the pan and evenly scatter chocolate chips on top, gently pressing them into the batter.
  • Bake until a toothpick inserted in the center comes out clean, about 35 to 43 minutes. Let it cool for 30 minutes. Using a fork sprayed with cooking spray, poke the warm cake every inch. Drizzle caramel topping over the cake and let it cool completely, approximately 1 hour.
  • Microwave the frosting in a medium bowl for 15 to 30 seconds until very soft. Transfer the frosting to a 1-quart resealable plastic bag, cut off a corner, and drizzle it over the cake. To make cutting easier, dip the knife in hot water. Store the cake covered for later enjoyment.

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