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Ingredients:
- 1 box Devil’s Food Chocolate Cake Mix (15.25 oz)
- 14 oz sweetened condensed milk
- 12 oz caramel sundae topping
- 8 oz whipped topping, thawed
- 1/2 cup chopped pecans
- 1/2 cup mini semi-sweet chocolate chips
- 1/3 cup salted caramel sauce
Instructions:
1️⃣ Prep the Cake:
- Preheat your oven to 350°F. Line a 9×13-inch pan with aluminum foil and lightly spray with cooking oil.
2️⃣ Bake the Cake:
- Prepare the cake batter according to the package instructions (typically adding water, eggs, and oil).
- Bake as directed but check 3–5 minutes early to avoid overbaking.
3️⃣ Caramel Mixture:
- While the cake bakes, combine the sweetened condensed milk and caramel sundae topping in a bowl.
4️⃣ Poke and Pour:
- Once the cake is baked, use the blunt end of a wooden spoon to poke about 60 holes evenly across the surface.
- Gradually pour the caramel mixture over the cake, letting it seep into the holes evenly.
5️⃣ Chill and Top:
- Cool the cake in the fridge for 10 minutes.
- Spread the whipped topping evenly over the cooled cake.
6️⃣ Add Toppings:
- Sprinkle chopped pecans and mini chocolate chips over the whipped topping.
- Cover and refrigerate for at least 2 hours (overnight for best results).
7️⃣ Serve:
- Before serving, drizzle the cake with salted caramel sauce for an extra decadent finish.
