Preparation

1. Bake the Cake: Begin by preheating your oven to the temperature on the cake mix box. Prepare the chocolate cake mix following package instructions, adding the required ingredients like oil, eggs, and water. Pour the batter into a greased 9×13-inch pan and bake according to directions, typically 25-30 minutes. Once baked, allow the cake to cool slightly.
2. Poke the Cake: Use the handle of a wooden spoon to create evenly spaced holes across the cake’s surface. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Next, drizzle caramel sauce generously, making sure it reaches into the poked sections.
3. Add Chocolate and Nuts: Sprinkle mini chocolate chips and chopped pecans over the cake for added flavor and texture. Allow the cake to cool fully to room temperature.
4. Prepare the Topping: In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy and well-combined. Gently fold in the whipped topping until fully incorporated.
5. Frost the Cake: Spread the cream cheese mixture over the cake in an even layer. Drizzle additional caramel sauce on top for extra richness, then finish with a sprinkle of mini chocolate chips and chopped pecans.
6. Chill and Serve: Refrigerate the cake for at least 2 hours to allow flavors to meld and the topping to set. Once ready to serve, slice into portions and enjoy!