• 15servings
  • 165minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® devil's food cake mix

  2. 1 1/3 cups buttermilk

  3. 1/2 cup vegetable oil

  4. 3 eggs

  5. 1 bag (12 oz) semisweet chocolate chips (2 cups)

  6. 1 cup caramel topping

  7. 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting

Instructions Jump to Ingredients ↑

  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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