Rich Caramel Chocolate Cake (Print-Friendly Version)

A moist chocolate cake soaked with sweet caramel and milk. Topped with coconut, pecans, and two lush frostings.

# Ingredients:

01 - 1 package of German chocolate cake mix (along with ingredients listed on the package)

02 - 1 cup caramel sauce

03 - 1 cup condensed milk, sweetened

04 - 1/2 cup shredded coconut

05 - 1/2 cup chocolate frosting

06 - 1/2 cup caramel frosting

07 - 1/2 cup chopped pecans

08 - 1/2 cup chocolate chips

01 - Set your oven to 350°F (175°C) and grease a 9x13 pan. Prepare the cake as written on the box.

02 - Let the cake cool for a bit. Then, grab the handle of a wooden spoon and make holes across the top.

03 - Slowly pour the caramel and sweetened condensed milk over, making sure they fill the holes.

04 - Scatter coconut, pecans, and chocolate chips on top. Heat both frostings until soft, then drizzle them over.

05 - Rest the cake for about half an hour to let everything soak and the flavors blend together.

01 - Make sure holes aren't poked all the way to the bottom of the cake.

02 - Replace condensed milk with coconut milk if you want it dairy-free.

03 - It tastes better if you chill it for a few hours before digging in.