Nom, nom, nom

Jennifer loved the granola. She’s a kind person. That’s why we’re friends.

She, and her family, really loved the Chocolate-Chip Caramel Poke Cake.

That’s another reason why we’re friends.

This is a quick and easy cake to make. I’ve had some caramel sauce in the refrigerator since my daughter’s ice cream sundae party, so it was nice to get rid of that, as I have been known to grab a spoonful now and then — temptation! — but I’m not so sure I would add the drizzled white frosting the next time I make it. It didn’t add anything to the cake. If I could frost better, maybe it would have made the cake prettier, but frosting is not a talent I possess.

CHOCOLATE CHIP-CARAMEL POKE CAKE

  • 1 box Betty Crocker SuperMoist devil’s food cake mix
  • 1 1/3 cups buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 cup caramel topping
  • 1/2 cup Betty Crocker Rich & Creamy vanilla frosting

Heat oven to 350 degrees. Spray bottom only of 13-by-9-inch pan with baking spray with flour.

In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.

Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.

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 tip off one corner of bag. Drizzle frosting across top of cake. Store covered.

Recipe courtesy of Betty Crocker Best Desserts 2011

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