I am definitely a better cook than I am a baker. I envy people who can create gorgeous pastries and pretty, delicate sweet treats. However, I’ve discovered that if you make the recipe tasty enough (and add enough chocolate) people will overlook its design flaws. 🙂 Plus, I’ve found that whipped cream frosting will camouflage just about any “mistakes” you make with this. It’s very forgiving.
Devil’s Food chocolate cake mix (+ eggs and oil per package instructions)
1 small jar caramel topping
1 C. chopped peanuts or other nuts (I used pecans)
1 1/4 C. mini chocolate chips
1 tub whipped cream
Prepare the chocolate cake batter according to package instructions. Pour half of the batter into two greased and floured 8 or 9″ round cake pans (reserve the remainder of the batter for later). Bake 15 minutes at 350 degrees. Watch the cake closely so it doesn’t burn – you may have to adjust baking times slightly. Remove from oven.
Sprinkle each cake half with chocolate chips, nuts, and caramel sauce. Reserve enough of those three ingredients (nuts, chocolate and caramel) to use to top the cake later on. Pour the remaining batter over the cake and bake an additional 15-20 minutes, or until done. Cool. Spread with whipped cream frosting and top with additional nuts, chocolate chips and caramel sauce. Chill until served.