Salted Caramel Chocolate Dump Cake

I did alter this recipe to lighten it up some.  I used sugar free cake mix and sugar free instant pudding mix.  My 9 year old son told me this was the best cake he has ever had!  Well that is a ringing endorsement from the boy who eats nothing!

Salted Caramel Chocolate Dump Cake

• 1 small (3.9 ounce) package instant chocolate pudding
• 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, for serving (optional)

• 1 small (3.9 ounce) package instant chocolate pudding I used sugar free
• 1 1/2 cups cold milk
• 1 box Devil's Food cake mix I used sugar free
• 1 1/2 cups chopped caramels
• coarse sea salt for sprinkling
• 1 cup semi-sweet chocolate chips
• whipped cream, for serving (optional). I used fat free cool whip

• 1	Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.

• 2	In a large bowl, whisk together chocolate pudding and milk for one minute to combine.

• 3	Add cake mix ONLY and stir until thoroughly combined.

• 4	Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).

• 5	Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.

• 6	Remove cake from oven and let cool on a cooling rack.

• 7	Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.

• 8	Serve cake with a dollop of whipped cream, if desired.