1 box Chocolate Cake Mix and ingredients listed on back of box
2 12 oz jar caramel ice cream topping , divided
1 can chocolate frosting
1/2 cup mini chocolate chips
1-1 1/2 cup chopped pecans
Bake cake according to package directions.
Let cool slightly (about 10 minutethen using end of wooden spoon poke holes all around cake. Pour 1 entire jar of caramel sauce over the top of cake and spread into holes with an off-set spatula. Let cool completely.
Place your chocolate frosting in a bowl and whip for a few minutes (*tips and tricks, did you know that whipping canned frosting almost doubles the amount of frosting you geuntil light and fluffy.
Spread over cooled cake.
Sprinkle with chocolate chips and pecans then drizzle with more caramel topping (I used a piping bag for this, makes the drizzle more even.)
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