Chocolate Caramel Cake
A show-stopping dessert that combines intense chocolate with luscious caramel, perfect for family gatherings or special treats.
Ingredients
For the cake
- 1 box Chocolate Cake Mix Provides a deep chocolate flavor and fluffy texture.
- 1 cup Sour Cream Increases moisture content and adds tangy richness.
- 1 cup Chocolate Chips Enhances flavor and creates gooey pockets.
- 1 cup Caramel Ice Cream Topping The star ingredient that creates a sticky infusion.
- 1 can Vanilla Frosting Adds a creamy contrast to chocolate and caramel.
- 1 cup Butterfinger Candy Pieces Provides crunch and extra sweetness.
- 3 Eggs Acts as a binder for the cake.
- 1/2 cup Oil Adds richness and enhances fluffiness.
Instructions
Preparation
- Preheat the oven and prepare cake batter according to the box instructions, adding 1 cup of sour cream and the chocolate chips.
Baking
- Pour the batter into a greased 9x13 inch pan and bake according to the cake mix instructions (about 30 minutes).
Caramel Infusion
- Poke holes in the warm cake with a wooden spoon and pour the caramel over to let it seep in.
- Chill the cake for at least 30 minutes.
Frosting
- Spread vanilla frosting over the chilled cake and drizzle with reserved caramel, topping with Butterfinger pieces.
Serving
- Cut into squares and enjoy. Refrigerate leftovers if any.
Notes
Avoid overmixing the batter for a tender cake. For a lighter version, use low-sugar chocolate cake mix.