Chocolate Chip–Caramel Poke Cake
15 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 35 Minutes
- 1 box devil’s food cake mix with pudding
- 1¼ cups buttermilk
- ½ cup vegetable oil
- 3 eggs
- 2 cups semisweet chocolate chips (about 12 oz)
- 1 cup caramel topping
- ½ cup vanilla creamy ready-to-spread frosting
1 Heat oven to 350°F. Spray bottom only of 13 × 9-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 batter 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 long-tined fork with cooking spray; poke holes halfway down into cake every inch with fork. Pour caramel topping over cake; spread evenly over surface, working back and forth to fill holes. Cool completely on cooling rack, about 1 hour.
4 In medium microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag; seal bag. Cut small tip off one bottom corner of bag; squeeze bag to drizzle frosting across top of cake. Store covered at room temperature.
1 Serving: Calories 450; Total Fat 20g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 45mg; Sodium 410mg; Total Carbohydrate 63g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, 3 Other Carbohydrate, 4 Fat Carbohydrate Choices: 4
Simple Sparkle If you like, you can also drizzle a little extra caramel topping over the top of the cake for a chocolate-caramel duo.
