Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Cake Mix
Prepare the chocolate cake mix according to the package instructions and pour the batter into a greased 9×13 inch pan.
Bake the Cake
Bake in the preheated oven for the time specified on the cake mix package, usually around 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Poke Holes in the Cake
Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake.
Apply Sweetened Condensed Milk
Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
Add Caramel Sauce
Drizzle 1/2 cup of the caramel sauce over the cake, allowing it to run into the holes along with the condensed milk.
Sprinkle Chocolate Chips and Pecans
Sprinkle half (1/2 cup) of the chocolate chips and half (1/2 cup) of the chopped pecans evenly over the surface of the cake.
Whip the Cream
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture using an electric mixer until stiff peaks form.
Frost the Cake
Gently spread the whipped cream over the top of the cooled cake, ensuring an even layer.
Add Final Toppings
Drizzle the remaining caramel sauce on top of the whipped cream, and sprinkle with the remaining chocolate chips and chopped pecans.
Chill Before Serving
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Notes
Serving Size
This recipe yields approximately 12 servings.
Storage Instructions
Store any leftovers in the refrigerator, covered, for up to 3 days for best flavor and texture.
Optional Variations
For added flavor, consider mixing a pinch of sea salt into the caramel sauce or adding a layer of sliced bananas between the cake and whipped cream.
