Ingredients

• 1 package Decadent Chocolate Cake Mix
• ¾ cup Milk
• 3 Eggs
• ½ cup Salted Butter, melted
• 1 tsp Vanilla Extract

• 1 cup Granulated Sugar
• ½ cup Butter
• ½ cup Heavy Cream
• 1 tsp Kosher Salt

• 1 cup Butter
• 4 cups Powdered Sugar
• 2 Tbsp Heavy Cream
• ½ tsp Vanilla Extract

Instructions

1. Preheat oven to 325°F. Spray a 9 x 13-inch pan with nonstick baking spray and set aside.
2. In a large bowl, whisk together cake mix, milk, eggs, melted butter and vanilla extract until smooth.
3. Pour into prepared baking pan and bake for 25–30 minutes, until a toothpick comes out clean from the center of the cake.
4. Allow cake to cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
5. Prepare salted caramel sauce. Add sugar to a heavy-bottomed skillet over medium heat. Allow to melt completely.
6. As soon as sugar is melted, add butter and reduce heat to low. Allow butter to melt completely, carefully whisking. The caramel may seize up a bit, but it'll come back together.
7. Once butter is melted, add heavy cream and salt and whisk until smooth, 3–6 minutes. Remove from heat and pour into a heat-safe container.
8. Prepare vanilla buttercream by adding butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then begin adding the powdered sugar, 1 cup at a time, ensuring that the sugar is fully incorporated prior to adding the next cup.
9. Once sugar is fully added, beat on high speed for 30 seconds, then add heavy cream and vanilla extract and mix until combined.
10. Spread buttercream onto the cooled chocolate cake, then drizzle salted caramel sauce on top. Right before serving, sprinkle with additional flaky salt.