Chocolate Chip-Caramel Poke Cake

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Chocolate Chip-Caramel Poke Cake
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 15
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Oct 19, 2010


  • 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1 1/3 cups (300 mL) buttermilk
  • 1/2 cup (125 mL) vegetable oil
  • 3 eggs
  • 2 cups (500 mL) semisweet chocolate chips
  • 1 cup (250 mL) caramel topping
  • 1/2 cup (125 mL) Betty Crocker* Whipped Deluxe* Vanilla Frosting


  • 1
    Heat oven to 350ºF (325ºF 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. Beat 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 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.
  • 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 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.

Nutrition Information

No nutrition information available for this recipe
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