Chocolate Chip-Caramel Poke Cake

1 (15.25-ounce) box devil’s food cake mix with pudding in the mix

1 ¼ cups buttermilk

½ cup canola oil

3 eggs

2 cups semisweet chocolate

chips

1 cup caramel topping

½ cup vanilla creamy ready-to-spread frosting

Heat oven to 350 degrees. Coat spray Wondra). baking bottom and flour pan only (such with of 9-by-13inch cooking as mix, In buttermilk, large bowl, oil beat and cake eggs with electric mixer on low for 30 seconds, then on medium for 2 minutes, scraping bowl occasionally. Pour batter into pan. Sprinkle with chocolate chips; press gently into batter. Bake 35 to 45 minutes or until a wooden pick inserted near center comes out clean. Cool 30 minutes. Using a long-tined fork, pierce the warm cake every inch. Pour caramel topping over cake. Cool completely in pan on rack about 1 hour. frosting high; frosting plastic off In corner stir medium bag; 15 into until of to seal. 1-quart bag; 30 very bowl, Cut seconds squeeze soft. microwave resealable small Spoon on bag tip to cake at room drizzle and temperature. serve. frosting Store across (Adapted covered top of Desserts, from Betty Houghton Crocker Sheet Mifflin Pan Harcourt) Makes 24 servings. Nutrition information: Each serving contains approximately 265 calories, 4 g protein, 12 g fat, 38 grams carbohydrate, 24 mg cholesterol, 219 mg sodium and 1 g fiber. Carbohydrate choices: 2 ½.