Halloween Chocolate Cake

Directions

1. Set your oven to 350°F and coat a 13x9-inch baking dish with grease.
2. In a large bowl, combine 2 cups flour, 2 cups sugar, 1/2 cup cocoa, 2 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1 cup vegetable oil, 1 cup buttermilk, 2 eggs, and 1 cup hot water to the dry ingredients and mix until smooth.
4. Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
5. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool for about 20 minutes, then poke holes all over using a straw or the handle of a wooden spoon.
7. Microwave the 16 oz container of Litehouse Pumpkin Spice Caramel Dip for about 2 minutes until melted.
8. Pour the warm caramel over the cake and spread it gently, pushing it into the holes.
9. In a medium bowl, beat 2 sticks of softened butter until creamy.
10. Add 4 cups powdered sugar, 1/2 cup cocoa, and a pinch of salt, and mix until combined.
11. Start with 2 tablespoons of heavy cream and mix. If the frosting is too thick, add more cream one tablespoon at a time until you reach the desired consistency.
12. Frost the cooled cake, then decorate with sprinkles and Halloween-themed decorations.