Ingredients
- Chocolate Cake Mix (Devil’s Food), 15.25-ounce box
- Sweetened Condensed Milk, 14-ounce can
- Caramel Sundae Topping, 12-ounce jar
- Whipped Topping (thawed), 8-ounce container
- Pecans (Chopped Fisher), 1/2 cup
- Mini Semi-Sweet Chocolate Chips, 1/2 cup
- Salted Caramel Sauce, 1/3 cup
Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch pan with aluminum foil and a light spray of cooking oil.
- Follow the cake mix package instructions – this typically involves adding eggs, water, and oil. Bake as suggested, but keep an eye on it! You might find it ready 3-5 minutes sooner than stated.
- While the cake is in the oven, mix the sweetened condensed milk and caramel topping in a bowl.
- Once baked, remove the cake and create about 60 evenly spaced holes using a wooden spoon’s blunt end.
- Gradually pour the milk and caramel blend over the cake, ensuring even distribution into the holes.
- Let the cake cool in the fridge for 10 minutes before adding the whipped topping.
- Spread the whipped topping, sprinkle pecans and chocolate chips, cover, and refrigerate for a minimum of 2 hours. Overnight refrigeration yields the best results.
- Drizzle with salted caramel sauce right before serving.
Notes
- The cake stays fresh in the fridge for up to 5 days if kept airtight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg