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Chocolate Chip Caramel Cake
Ingredients:1 box Betty Crocker™ SuperMoist™ devil's food cake mix1 1/3 cups buttermilk1/2 cup vegetable oil3 eggs12oz semisweet chocolate chips1 cup caramel topping1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting Coat the bottom of mini loaf pan with oil and coat 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 mix into pan. Sprinkle with chocolate chips; press gently into batter. Place rack in Cancooker, add water up to the bottom of the rack. Place loaf pan onto rack. Latch lid and steam for about 20 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 a medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resalable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.
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