Chocolate Caramel Cake (Printable Recipe Version)

A moist chocolate cake drenched with caramel and sweet milk, stacked with coconut-pecan frosting and fluffy whipped topping.

# Ingredients You’ll Need:

01 - 1 package German Chocolate Cake Mix along with ingredients listed on the box (eggs, water, oil).

02 - 1 can (14 oz) of sweetened condensed milk.

03 - 1 jar (12 oz) of caramel sauce.

04 - 1 tub (16 oz) of Coconut Pecan Frosting.

05 - 1 small tub (8 oz) of Cool Whip, already thawed.

06 - 1/2 cup of toasted sweetened coconut flakes.

07 - 1/2 cup of toasted, chopped pecans for a crunchy topping.

01 - Follow the box directions for the German Chocolate Cake Mix, using water, eggs, and oil.

02 - Cook the cake as directed on the box until it's baked through.

03 - Once the cake's done, poke holes all over the surface, then drizzle the sweetened condensed milk so it soaks in.

04 - Pour caramel sauce evenly on top, letting it settle into the poked holes.

05 - Evenly cover the top of the cake with the Coconut Pecan Frosting.

06 - Lay the Cool Whip across the frosting in an even layer.

07 - Finish the cake by sprinkling it with the toasted coconut and chopped pecans.

01 - Make this ahead for events—it stays fresh and tastes even better later!

02 - Sure to impress, it’s a simple dessert that looks fancy!

03 - Loaded with chocolate, caramel, pecans, and coconut for a flavorful treat.