Amazing World: SALTED CARAMEL-CHOCOLATE DUMP CAKE

Friday, November 13, 2015

SALTED CARAMEL-CHOCOLATE DUMP CAKE

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

INGREDIENTS

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)

DIRECTIONS

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.

STEP BY STEP

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.