CHOCOLATE CHIP- CARAMEL POKE CAKE

A SWEET TREAT: Why not end your meal with a little sweet indulgence? This chocolate- chip caramel poke cake is easy to make, and your family will be raving about it.

Ingredients

1 ( 15.25- ounce) box devil’s food cake mix with pudding in the mix 1 1/ 4 cups buttermilk 1/ 2 cup canola oil 3 eggs 2 cups semisweet chocolate chips ( about 12 ounces) 1 cup caramel topping 1/ 2 cup vanilla creamy ready- to- spread frosting

Servings: makes 24 servings Preparation time: 10 minutes Baking time: 35 to 45 minutes; cooling time: about 1 hour

Heat oven to 350 degrees. Coat bottom only of 9- by- 13- inch baking pan with cooking spray and flour ( such as Wondra). In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low 30 seconds, then on medium 2 minutes, scraping bowl occasionally. Pour batter into pan. Sprinkle with chocolate chips; press gently into batter. Bake 35 to 45 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes. Coat long- tined fork with cooking spray. Pierce warm cake every inch with fork. Pour caramel topping over cake. Cool completely in pan on rack about 1 hour.

In medium bowl, microwave frosting 15 to 30 seconds on high; stir until very soft. Spoon frosting into 1- quart resealable plastic bag; seal. Cut small tip off corner of bag; squeeze bag to drizzle frosting across top of cake and serve. Store covered at room temperature. ( Adapted from“Betty Crocker Sheet Pan Desserts,” Houghton Mifflin Harcourt.)

Per serving: 265 calories, 4 grams protein, 12 grams fat ( 39 percent calories from fat), 3.9 grams saturated fat, 38 grams carbohydrate, 24 milligrams cholesterol, 219 milligrams sodium, 1 gram fiber.

Carb count: 2.5.

Photo illustration is representative of recipe