Description
A rich chocolate cake topped with sweet caramel, whipped topping, crunchy pecans, and mini chocolate chips, perfect for celebrations.
Ingredients
Scale
- 1 box Devil’s Food chocolate cake mix
- 1 can Sweetened condensed milk
- 1 cup Caramel sundae topping
- 1 tub Whipped topping, thawed
- 1 cup Chopped pecans
- 1 cup Mini semi-sweet chocolate chips
- 1 cup Salted caramel sauce
Instructions
- Start by baking the chocolate cake according to the instructions on the box. Once it’s baked, let it cool completely in the pan.
- After the cake is cool, poke holes all over the top with a fork.
- Pour the sweetened condensed milk over the top of the cake, ensuring it fills the holes.
- Next, drizzle the caramel sundae topping over the milk.
- Now, spread the thawed whipped topping on top of the caramel layer.
- Sprinkle the chopped pecans and mini chocolate chips on top.
- Finally, drizzle the salted caramel sauce over everything.
- Place the cake in the refrigerator for at least an hour before serving.
Notes
Make sure to let the cake cool completely before adding the toppings. For a gluten-free version, use gluten-free chocolate cake mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg