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Chocolate Chip-Caramel Poke Cake

Prep 30 min
Total 2 hr 45 min
Servings 15

Enjoy this delicious caramel topped chocolate cake made using Betty Crocker™ Super Moist™ cake mix and frosting – a perfect dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 12, 2012

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ devil's food cake mix

1 1/3

cups buttermilk

1/2

cup vegetable oil

eggs

bag (12 oz) semisweet chocolate chips (2 cups)

cup caramel topping

1/2

cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps

Hide Images

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 34% Trans Fat 1/2g
Cholesterol: 45mg; 15%
Sodium: 370mg; 15%
Potassium: 220mg; 6%
Total Carbohydrate: 59g; 20%
Dietary Fiber 2g 9% Sugars 41g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;