1 bag (12 ounces) semisweet chocolate chips (2 cups)
1 cup caramel topping
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
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.
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.
Bake for 35 to 43 minutes or until a woodenpick inserted in center comes out
Cool for 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.
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.
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%