Friday, November 13, 2015


The most magical ingredients in all the land mixed together in one uber easy, uber tasty cake.


1 small (3.9 ounce) package instant chocolate pudding
1 1/2 cups cold milk
1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1 1/2 cups chopped caramels
Coarse sea salt for sprinkling
1 cup semi-sweet chocolate chips
Whipped cream, for serving (optional)


1-Preheat oven to 350°F. Lightly grease a 13-by-9-inch pan and set aside.
2-In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
3-Add cake mix ONLY and stir until thoroughly combined.
4-Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
5-Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
6-Remove cake from oven and let cool on a cooling rack.
7-Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
8-Serve cake with a dollop of whipped cream, if desired.


First, we gather our ingredients. I kid you not, all you need is some milk, a package o’ pudding and a box o’ cake mix and you can bake a cake. IT’S SCIENCE.

Mix up the milk, pudding and cake mix (that’ll be the cake mix and only the cake mix, my friends – no dilly-dallying with extra cake ingredients necessary) and spread it evenly in the bottom of a lightly greased pan.

Then sprinkle that sucker with chopped caramels (omgeee!!) and a dash of coarse sea salt (double omgeee!!).

Bake it all up until it’s nice and cake-like.

Now melt some chocolate chips in the microwave and drizzle ‘em all over that pretty cake.

Ta-dum! Look at you and your super-swift cake baking talents.

Do you see this madness? DO YOU? It’s no wonder this cake bewitched me into making it. Sheesh.


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