Ingredients
Method
Preparation
- Preheat the oven to 350°F. Grease a 9 by 13 inch baking dish with non-stick spray or butter.
- Prepare the cake mix in a medium bowl with the 3 eggs, 1/2 cup vegetable oil, and 1/2 cup water. Stir until smooth; avoid overmixing.
- Pour half of the batter into the prepared pan and smooth into an even layer. Bake for 15 minutes to set the layer slightly.
Caramel Preparation
- While the cake bakes, combine unwrapped caramels, 1/2 cup butter, and 1/4 cup evaporated milk in a medium saucepan. Melt over medium heat, stirring constantly until smooth and pourable. Remove from heat.
Assembly
- When the first cake layer is out of the oven, pour the warm caramel evenly over the top. If it has thickened, warm briefly and stir to loosen before pouring.
- Sprinkle the 12 ounces of chocolate chips and 1 cup chopped pecans evenly over the caramel. Press gently so they adhere but do not sink.
- Spoon the remaining batter over the chips and nuts. Work carefully and spread lightly so the topping is covered as evenly as possible.
Baking
- Return the pan to the oven and bake about 20 minutes, or until the cake is set and a toothpick inserted near the center comes out mostly clean.
Frosting
- Allow the cake to cool completely in the pan; this keeps the caramel from oozing when you frost.
- Once cooled, spread the 16-ounce can of chocolate frosting evenly over the top. Slice and serve.
Nutrition
Notes
Serve slices slightly warm or at room temperature with whipped cream or vanilla ice cream. For a party, cut into smaller squares for easy serving. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap slices tightly and store for up to 3 months.