Preheat oven to 350°F (175°C) and prepare the chocolate cake mix according to the package instructions. Bake in a 9×13 inch pan.
Once the cake is baked, let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Then drizzle 1/2 cup of caramel sauce over the cake.
Sprinkle half of the chocolate chips and half of the chopped pecans over the cake.
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled cake. Drizzle the remaining caramel sauce on top and sprinkle with the remaining chocolate chips and chopped pecans.
Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes (including cooling time)
Kcal: 450 kcal | Servings: 12 servings
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