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Salted Caramel-Chocolate Dump Cake

Not sure what rabbit hole i went down to find this recipe, but it was great find! It was our “annual” gals night, drag queen movie time! This seemed the best desert for the night! IMG_8752 IMG_8753 IMG_8755

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)

Preparation:

  • 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.
Verdict: Woah – delicious! I think next time i wouldn’t cook the cake the full time, let is be a little more moist! I also used caramel balls, not chopped caramels and it worked pretty well, but i think i might have liked how the squared melted better… IMG_8755
 
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