Salted Caramel-Chocolate Dump Cake

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)

DIRECTIONS

• Preheat oven to 350°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.

from www.tablespoon.com