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Today is September 25, 2022

Salted Caramel Chocolate Dump Cake

Breads & Desserts


1 (3.9-oz.) pkg. instant chocolate pudding mix
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, optional


Preheat oven to 350 F. Lightly grease a 9-by13-inch baking pan and set aside. In a large bowl, whisk together chocolate pudding mix and milk for 1 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 (a little goes a long way). Bake cake 30 to 40 minutes or until edges pull away from sides and a toothpick inserted into the cake comes out clean. Remove from oven and let cool on a cooling rack. Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2 to 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 “Something is Always Cooking at Ellisville First United Methodist Church”

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