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Chocolate Chip-Caramel Poke Cake
chocolate chip-caramel poke cake
1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
1 1/3 cups (300 mL) buttermilk
1/2 cup (125 mL) vegetable oil
2 cups (500 mL) semisweet chocolate chips
1 cup (250 mL) caramel topping
1/2 cup (125 mL) Betty Crocker* Whipped Deluxe* Vanilla Frosting
Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
Bake 35 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with nonstick 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 tiny tip off 1 bottom corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered at room temperature.
No nutrition information available for this recipe
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