Salted Caramel Chocolate Dip
1 block (8 ounces) cream cheese, softened
1/2 cup or 1 stick butter, softened
2/3 cup caramel sauce
2 cups Devil’s Food Cake Mix
1 cup powdered sugar
1/4-1/2 cup milk
2 teaspoons Sea Salt, plus a pinch of salt for sprinkling on top.
In large bowl use a mixer to beat cream cheese, butter and caramel sauce until smooth. Add in Devil’s Food Cake mix, salt and 1/4 cup milk. Beat until smooth adding in a little extra if needed.
Add powdered sugar and continue to mix until blended, adding more milk to reach desired dip consistency.
Serve with cookies, pretzels, graham crackers for dipping.
Dip can be made up to 2 days ahead and refrigerated until ready to serve.