Monday, September 29, 2014

SALTED CARAMEL-CHOCOLATE DUMP CAKE

I got this recipe from a reader. I have no idea where she got it.

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

  • Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
  • In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
  • Add cake mix ONLY and stir until thoroughly combined.
  • 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).
  • Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
  • Remove cake from oven and let cool on a cooling rack.
  • 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.
  • Serve cake with a dollop of whipped cream, if desired.

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