MAKES 1 (9 × 13-INCH) CAKE
Aren’t you glad sprinkling caramel and chocolate with sea salt has become popular? The sweet, salty, and tangy flavor sensation creates happiness each and every time.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
In a large bowl, whisk together the cake and pudding mixes. Add the milk and whisk until smooth. Spread the batter evenly in the prepared pan.
Using kitchen scissors, carefully cut each caramel in half. Sprinkle the caramel halves evenly over the cake batter. Sprinkle evenly with the sea salt. (Use the sea salt sparingly as you do not want too much.)
Bake for 30 to 35 minutes or until the edges of the cake begin to pull away from the sides of the pan or a wooden pick inserted in the center in between caramels comes out clean.
Place on a cooling rack and allow to cool slightly. This recipe is best served warm. If allowed to cool completely, the caramels will become solid and chewy.
Serve with a dollop of whipped cream if desired.