Okay so over a year ago I saw a photo of a sinfully delicious looking concoction that my friend Kristie posted to her Facebook page. I asked her for the recipe and she promptly sent it to my inbox where it remained for WAY too long. I recently found the time to try it out and it was incredible! I think Kristie said she got the recipe from Pampered Chef but I am not 100% positive of the original source. I had to tweak it a bit here and there because I just can’t help myself so I am sharing my own version of this amazing chocolatey goodness.
1 Chocolate Cake Mix (I recommend either Devil’s Food or Chocolate Fudge) and the ingredients called for on the box.
2.) 4 ounces of semi-sweet chocolate chips or broken pieces of bakers chocolate squares .
3.) 1 jar of your favorite caramel topping. (I use a 12.25 oz jar of Smuckers Caramel because it is amazing.)
4.) Optional toppings: 1/3 cup of crushed pecans – Hot Fudge – Whipped Cream
Instructions: You will begin by preheating your oven to 350 degrees.
You will then grease the bottom and sides of a large cast iron skillet with cooking spray (butter or cooking oil will also work) and then coat it with flour. (Be sure to turn the skillet upside down over the trash can and tap out all the excess flour. )
Next you will follow the instructions on the box to prepare your cake mix and then pour it into the skillet. Baking time will vary but should be approximately 30 minutes. (The toothpick test works great on this one. If it comes out clean, the cake is done.)
Once the cake is removed from the oven allow it to cool inside the skillet. It will pull away from the sides as it cools. Slide a butter knife around the edges of the skillet to carefully loosen the cake around the edges and then gently invert the skillet to deposit the cake (upside down) onto your serving platter.
Next you should pour half of the jar of caramel topping and the 4 ounces of semi-sweet chocolate into a bowl. Microwave this on high until the chocolate is melted and you can stir it into a smooth mixture. Use a fork to gently poke holes in the top of the cake and then pour the warm chocolate/caramel mixture over the top.
To finish this up you can sprinkle the crushed pecans over the top and then drizzle with the remaining caramel topping. Serve with whipped cream or vanilla ice cream drizzled with hot fudge. OH. MY. WORD.