Description
Indulge in a gooey, rich chocolate and caramel cake topped with toasted pecans, made effortlessly using a box mix.
Ingredients
Scale
- 1 box chocolate cake mix (15.25 oz)
- Ingredients listed on the cake box (eggs, oil, water)
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 can sweetened condensed milk (14 oz)
- 1 cup caramel sauce (for soaking)
- 1½ cups caramel sauce (for topping)
- 1 cup chocolate ganache or melted chocolate
- ¾ cup toasted pecans
- Optional: flaky sea salt
Instructions
- Prepare the cake batter according to the box directions. Fold in the chocolate chips and half of the chopped pecans. Pour the mixture into a greased 9×13 pan.
- Bake according to package instructions, usually around 28–32 minutes, until the cake springs back lightly.
- While still warm, poke holes across the cake using the handle of a wooden spoon.
- Pour sweetened condensed milk evenly over the warm cake.
- Warm the caramel slightly and drizzle it across the cake. Allow the cake to cool completely.
- Once cooled, spread a thick layer of caramel on top using an offset spatula.
- Drizzle melted chocolate or ganache over the caramel layer.
- Sprinkle toasted pecans evenly on top while the chocolate is still soft.
- Refrigerate the cake for at least 1 hour before slicing.
Notes
Tips for success: Grease the pan properly, fold gently to avoid overmixing, and ensure your ingredients are at room temperature.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg