Bake the Devil's food cake according to the directions for two round cakes.

Allow to cool completely.

When cake is almost cooled, in a medium bowl, cream the butter and cream cheese & together and add in the powdered sugar and vanilla on medium until well-combined. Should be smooth and very creamy.

Use the back of a wooden spoon to poke holes around the bottom layer of the cake.

Then fill the holes with 3 tablespoons of caramel and 3 tablespoons of hot fudge. Smooth out hot fudge topping on cake before frosting.

Spread about 1/3 of the frosting across the bottom layer of the cake, making sure to get the frosting all the way to the edges.

Next, put the top layer of cake on the bottom layer and use the back of a wooden spoon to poke holes in the cake.

Then fill holes again with 3 tablespoons of caramel and 3 tablespoons of hot fudge. Smooth out hot fudge topping on cake before frosting.

Use the remaining frosting to cover the top and spread it along the edges and frost the whole cake.

Add some decoratives--I added sprinkles and mini oreos.

Allow to cool for 1-2 hours before serving so the frosting sets.