Ingredients
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1 (14 oz) bag caramels, unwrapped
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Optional: extra caramel sauce for drizzling, whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package instructions. Set aside.
- In a saucepan, combine the butter, caramels, and evaporated milk over medium heat. Stir constantly until the caramels are completely melted and the mixture is smooth.
- Pour half of the cake batter into the prepared baking dish. Bake for 15 minutes, just until set.
- Remove the cake from the oven. Immediately pour the caramel mixture over the baked layer, spreading it out evenly.
- Sprinkle the chopped pecans and chocolate chips evenly over the caramel layer.
- Carefully spoon the remaining cake batter over the top, spreading gently to cover.
- Return the cake to the oven and bake for an additional 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool slightly before serving. Drizzle with extra caramel sauce if desired.
- Serve warm or at room temperature, with a dollop of whipped cream if you like!
Would you like me to also give you a version for a more homemade chocolate cake (instead of box mix)? 🎂
4o