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Chocolate Chip-Caramel Poke Cake

Chocolate Chip-Caramel Poke Cake

Enjoy this delicious caramel topped chocolate cake made using Betty Crocker® SuperMoist® cake mix and frosting – a perfect dessert.



  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 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.
  3. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
  4. Bake for 35 to 43 minutes or until a woodenpick inserted in center comes out clean.
  5. Cool for 30 minutes.
  6. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake.
  7. Cool completely, about 1 hour.
  8. 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.
  9. For easy cutting, dip knife in hot water.
  10. Store covered.

Prep time 30 Min | Total time 2 Hr 45 Min | Servings 15

1 Serving Calories 420 ( Calories from Fat160), Total Fat 18g (Saturated Fat 7g, Trans Fat 1/2g ), Cholesterol 45mg Sodium 370mg Total Carbohydrate 59g (Dietary Fiber 2g Sugars 41g ), Protein 4g

% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 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

Carbohydrate Choices:4

*Percent Daily Values are based on a 2,000 calorie diet.


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