Ingredients :
- 1 C semi sweet chocolate chips
- 2 C chopped pecans
- ¾ C unsalted sweet cream butter, melted
- ½ C evaporated milk
- 1 – 11 oz caramel bits
- 1 Box german chocolate cake mix
- 1 C whole milk
- 3 large eggs
- ⅓ C canola oil
- 1 container of chocolate fudge frosting
Instructions :
- Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray
- Using a hand mixer, beat the cake mix, oil, eggs and milk together until combined and smooth
- Pour half of the cake batter into the baking dish and bake for 15 minutes
- Remove from oven once baked
- Using a saucepan, combine the caramel bits, butter, and evaporated milk and bring to a medium heat
- Mix caramel mixture until melted and smooth
- Pour over the baked cake
- Sprinkle the chocolate chips and pecans over the caramel topping and cake
- Pour remaining cake batter on top of the caramel mixture and place back into the oven to bake for 20 minutes
- Allow to cool completely
- Once cooled, soften up the chocolate fudge frosting and spread evenly
- Sprinkle with more chocolate chips and pecans
