Why You’ll Love This Recipe

•  Ultra-moist chocolate cake with a gooey caramel filling
•  Simple to make — starts with a boxed cake mix
•  Crowd-pleasing dessert perfect for holidays or potlucks
•  Make-ahead friendly and stays delicious for days

Ingredients

• 1 (15.25 oz) box devil’s food chocolate cake mix
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) jar caramel sundae topping
• 1 (8 oz) container whipped topping, thawed (fat-free optional)
• ½ cup pecans, finely chopped
• ½ cup semi-sweet chocolate chips (regular or mini)
• ⅓ cup salted caramel sauce (store-bought or homemade)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and coat with nonstick spray.
2. Prepare the cake mix according to the package directions. Bake, but check a few minutes early to prevent overbaking.
3. While the cake bakes, whisk together sweetened condensed milk and caramel sundae topping until smooth.
4. Once baked, use the handle of a wooden spoon to poke about 60 holes all over the warm cake.
5. Slowly pour the caramel mixture over the cake, letting it soak into the holes.
6. Refrigerate the cake for about 10 minutes to cool slightly.
7. Spread the whipped topping evenly over the cooled cake.
8. Sprinkle chopped pecans and chocolate chips evenly across the top.
9. Cover and chill for at least 2 hours to allow the flavors to meld.
10. Before serving, drizzle with salted caramel sauce. Slice and enjoy the gooey, chocolatey perfection!

Pro Tips

•  For extra richness, use homemade caramel sauce instead of store-bought.
•  Toast the pecans before adding for a deeper nutty flavor.
•  Store leftovers covered in the refrigerator for up to 3 days.
•  For an elegant touch, top with chocolate curls or a drizzle of hot fudge.

Serving Suggestions

• Serve chilled for a fudgy texture or slightly warm for extra gooeyness.
• Pair with vanilla ice cream for the ultimate dessert experience.
• Perfect for potlucks, birthdays, or when you’re craving something decadent!