Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 1 jar (12-16 oz) Salted Caramel Sauce
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced
- Optional: 1/2 cup Crushed Peppermint Candies (for the holiday finish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a little bit of butter. This ensures the caramel doesn’t stick to the edges and makes serving much easier later.
- Pour the entire jar of salted caramel sauce into the bottom of the prepared baking dish. Use a spatula to spread it into an even layer. Evenly sprinkle the dry chocolate cake mix directly over the caramel sauce. Do not stir the layers! Use your hands or a spoon to level the dry mix so it covers the caramel completely.
- Place the thin slices of butter in a single layer over the top of the cake mix, covering as much surface area as possible. Transfer the dish to the oven and bake for 35 to 40 minutes, or until the edges are bubbly and the center is set. Remove from the oven and immediately sprinkle the crushed peppermint candies over the top while the cake is still hot. Let it sit for 10 minutes before serving to allow the caramel to thicken slightly.
- Cook Time: 45 minutes