CHOCOLATE CHIP-CARAMEL POKE CAKE (SUN.)

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 readyto-spread frosting

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 longtined 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.) Makes 24 servings.

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