Salted Caramel-Chocolate Cake
1 box devil’s food cake mix
¼ cup caramel liqueur, Baileys® Crème Caramel
2 cans chocolate frosting, Betty Crocker® Rich & Creamy
Coarse or flaked salt
SALTED CARAMEL FILLING:
1 cup butter
2 cups packed dark brown sugar
½ teaspoon salt
½ cup whole milk
6 cups powdered sugar
Prepare cake mix according to package directions, adding caramel liqueur to batter. Divide batter between two greased 8-inch pans and bake. Cool completely.
Using a long serrated knife, split each cake in half horizontally.
For Salted Caramel Filling, in a large saucepan, melt butter over medium heat. Stir in brown sugar and salt. Bring mixture a boil, stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in milk until smooth. Whisk in powdered sugar until smooth. Cool slightly.
Place a cake layer on a serving plate. While Salted Caramel Filling is still warm, top cake layer with about ¾ cup of the fi lling, spreading almost to the edge of the cake and smoothing to make it even. Top with a second cake layer. Spread with ¾ cup fi lling. Top with a third cake layer. Spread with ¾ cup fi lling. Top with fi nal cake layer. Let cake stand for 30 minutes to allow fi lling to set up.
Frost the sides and top of the cake with chocolate frosting. If desired, place some frosting in decorating bag and pipe balls around bottom edge of cake. Right before serving sprinkle top of cake with coarse or flaked salt.