Ingredients
Scale
- 1 C semi-sweet chocolate chips
- 2 C chopped pecans
- ¾ C unsalted sweet cream butter melted
- ½ C evaporated milk
- 1 – 11 oz caramel bits
- 1 box German chocolate cake mix
- 1 C whole milk
- 3 large eggs
- ⅓ C canola oil
- 1 container of chocolate fudge frosting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- Beat the cake mix, eggs, oil, and milk with a hand mixer until smooth.
- Add half of the batter to the greased baking dish. Bake for 15 minutes.
- In the meantime, add the caramel bits, evaporated milk, and butter to a saucepan over medium heat. Stir and cook until melted.
- Pour the mixture over the baked cake once the caramel bits and butter melt. Add pecans and semi-sweet chocolate chips.
- Pour the remaining batter over the caramel sauce. Bake for 20 minutes.
- Let the chocolate fudge frosting soften so you can quickly spread it. The cake is entirely cool; top it with the frosting and sprinkle more chocolate chips and pecans.
- Category: Dessert
- Cuisine: American