Ingredients
Method
Preparation
- Preheat the oven to 350°F and grease a 9x13 inch pan with non-stick spray.
- Whisk the cake mix with the eggs, oil, and water per the box directions until smooth and slightly thick.
- Pour half the batter into the prepared pan and spread gently with a spatula.
- Bake the first layer for 15 minutes, until edges are set and a golden rim appears.
Caramel Preparation
- Melt the caramels with butter and evaporated milk in a saucepan over medium heat, stirring until smooth.
- For a deeper caramel flavor, cook for an additional 30-60 seconds.
Assembly and Baking
- Pour the warm caramel evenly over the partially baked layer.
- Sprinkle the chocolate chips and chopped pecans on top.
- Spoon the remaining batter over the caramel in dollops and gently spread.
- Bake for another 20 minutes until a toothpick comes out clean.
- Let the cake cool completely on a wire rack before frosting.
- Spread the chocolate frosting evenly over the cooled cake.
Notes
For added flavor, sprinkle flaky sea salt on top. Store covered in the fridge for up to 4 days or freeze wrapped tightly for up to 2 months.
