tbsp.
Ingredients
1package (3.9 oz) instant chocolate pudding
1 1/2 cups cold milk
1box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/2 cups chopped caramels
Coarse sea salt for sprinkling
1cup semi-sweet chocolate chips
Whipped cream, for serving (optional)
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1Preheat oven to 350°F. Lightly grease a 13-by-9-inch pan and set aside.
2In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
3Add cake mix ONLY and stir until thoroughly combined.
4Spread 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).
5Bake 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.
6Pour 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.
7Serve cake with a dollop of whipped cream, if desired.