1 chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 small jar caramel ice cream topping
12 ounces whipped topping
3/4 cup chopped pecans, divided

Preheat oven to 350 degrees. Prepare the cake according to directions on the box. Pour batter into a greased 9-by 13-inch pan. Bake 30 to 35 minutes. Let cool about 30 minutes.

Poke holes in cake with the handle of a wooden spoon. Pour can of condensed milk evenly over cake. Pour jar of caramel ice cream topping over condensed milk layer. Sprinkle 1/2 cup pecans over cake. Refrigerate 2 to 3 hours.

Before serving, spread whipped topping over cake. Sprinkle remaining pecans over whipped topping.

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