Description
A rich and indulgent chocolate cake layered with gooey caramel, crunchy pecans, and drizzled with chocolate. This cake is perfect for special occasions or when you’re craving something extra decadent!
Ingredients
Units
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
Caramel Layer:
- 1 (14 oz) bag caramels, unwrapped
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter
Toppings:
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for drizzling)
Instructions
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Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the chocolate cake batter according to the package instructions.
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Bake the First Layer:
- Pour half of the cake batter into the prepared dish and bake for 15 minutes.
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Make the Caramel Sauce:
- In a saucepan over low heat, melt the caramels with the evaporated milk and butter, stirring until smooth.
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Assemble the Cake:
- Remove the partially baked cake from the oven and pour the caramel mixture evenly over it.
- Sprinkle half of the pecans and half of the chocolate chips over the caramel layer.
- Pour the remaining cake batter over the top and spread it gently.
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Bake Again:
- Return the cake to the oven and bake for another 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Add Toppings:
- Melt the remaining chocolate chips with the heavy cream in the microwave in 20-second intervals, stirring until smooth.
- Drizzle over the cake and sprinkle with the remaining pecans.
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Cool & Serve:
- Allow the cake to cool before slicing. Enjoy!
Notes
- You can use store-bought caramel sauce if you’re short on time.
- Add a pinch of sea salt for a salted caramel flavor.
- Serve warm with vanilla ice cream for an extra treat!