Chocolate Chip-caramel Poke Cake

by Cassandra

Information

Ingredients

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 (from 1-lb container)

Directions

1.) Heat oven to 350°F (or 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. Beat 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 tiny tip off 1 bottom corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered at room temperature.