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Prep 30min
Total2hr45min
Servings15
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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
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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 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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Nutrition Facts are not available for this recipe
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