Ingredients:
For the Cake:
1 box German chocolate cake mix (and ingredients as per the package)
1 cup sweetened condensed milk
1 cup caramel sauce
½ cup chocolate chips
½ cup shredded coconut
½ cup chopped pecans
For the Frosting:
½ cup chocolate frosting
½ cup caramel frosting
Optional Substitutions:
Omit pecans and add more coconut for a nut-free option.
Use coconut milk and dairy-free chocolate chips for a dairy-free version.
Directions:
Preheat your oven to 350°F (175°C) and prepare the German chocolate cake mix according to the package instructions.
Pour the batter into a greased 9×13-inch baking dish and bake for the recommended time (usually 25-30 minutes) until a toothpick inserted comes out clean.
While the cake is baking, mix together the sweetened condensed milk and caramel sauce in a bowl.
Once the cake has finished baking, remove it from the oven and use the back of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk and caramel sauce mixture evenly over the cake, making sure it fills the holes and soaks into the cake.
Let the cake cool completely. Once cooled, frost with chocolate frosting and caramel frosting in alternating layers.
Sprinkle the chocolate chips, shredded coconut, and chopped pecans (if using) over the top for added texture and flavor.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 40 minutes (including cooling)
Kcal: 350 kcal | Servings: 12-15 servings
