Ingredients
Cake Base:
1 box (15.25 oz) chocolate cake mix (Devil’s Food or German Chocolate preferred): Provides deep cocoa base; Betty Crocker or Duncan Hines dark varieties absorb soakings best without crumbling.
Eggs, vegetable oil, water as per package (typically 3 eggs, 1/2 cup oil, 1 cup water): Standard ratios ensure fluffy rise; room-temp eggs whip airier.
1 cup semisweet chocolate chips: Fold in for melty pockets; mini chips sink less in thick batter.
1 cup chopped pecans: Half stirred in for interior crunch; chop medium for even bite.
Soaking Layers:
1 can (14 oz) sweetened condensed milk: Eagle brand pours creamy-sweet into pokes, tenderizing crumb like milk cake.
1 cup caramel sauce (jarred like Smucker’s or ice cream topping): Thick variety soaks without pooling; butterscotch subs for variety.
Topping:
1 1/2 cups caramel sauce: Extra for lavish drizzle; warm for smooth spread.
1 cup chocolate ganache (or 1 cup chips melted with 1/2 cup cream): Sets shiny; stovetop or microwave for glossy finish.
3/4 cup chopped toasted pecans: Fresh-toasted intensifies nuttiness—350°F sheet pan, 5-7 minutes stirring once.
Flaky sea salt (optional, like Maldon): Pinches post-chill amplify caramel.
Instructions
Preheat oven to cake mix box temp (usually 350°F); grease 9×13 metal pan deeply or line with parchment sling (overhang sides) for foolproof removal—no sticking issues. Prepare batter per package directions exactly; fold chocolate chips and 1/2 cup pecans last 10 strokes to suspend evenly—overstirring deflates air. Pour into pan, smooth top gently; bake 25-35 minutes rotating halfway, until center springs back or toothpick pulls clean crumbs (not batter).
Cool exactly 5-10 minutes—warmth opens crumb pores for absorption. Poke 1/2-inch wide holes every inch using wooden spoon handle (clean tool prevents batter smears) or fat straw, reaching near bottom without piercing pan. Pour condensed milk slowly in thin stream, pausing to fill each hole; tilt/gently tap pan, use spatula to nudge into gaps—takes 2-3 minutes full soak. Microwave caramel sauce 15-20 seconds if stiff, drizzle same way over milk layer; cool completely 2+ hours uncovered on wire rack (lid traps steam).
Once room temp (test finger—no warm spots), drizzle 1 1/2 cups caramel thickly; offset spatula or back of spoon spreads even without digging into cake. Prepare ganache: microwave chips/cream 30-second bursts stirring till pourable, or stovetop simmer—drizzle lines, swirl with toothpick, or smooth full layer. Scatter toasted pecans immediately while soft for adhesion; dust sea salt sparingly. Refrigerate uncovered 1-2 hours minimum (overnight ideal) until set firm; warm knife slices cleanly through toppings.