Prepare the Cake:

• Preheat the oven to 350°F (175°C).
• Prepare the chocolate cake mix according to the instructions on the box (usually with water, eggs, and oil).
• Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions (typically around 30-35 minutes or until a toothpick inserted into the center comes out clean).

Prepare the Toppings:

• Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes.
• Use a fork to poke several holes in the cake while it’s still warm.

Add the Sweetened Condensed Milk:

• Pour the sweetened condensed milk evenly over the top of the warm cake, allowing it to soak into the holes. Let the cake cool completely.

Add the Caramel and Whipped Topping:

• Drizzle the caramel sundae topping over the top of the cake, spreading it out evenly.
• Spread the thawed whipped topping evenly over the cake.

Add the Pecans and Chocolate Chips:

• Sprinkle the chopped pecans and mini semi-sweet chocolate chips over the whipped topping layer for added crunch and sweetness.

Drizzle with Salted Caramel Sauce:

• Drizzle the salted caramel sauce over the top of the cake for an extra touch of caramel flavor.

Chill and Serve:

• Refrigerate the cake for at least 2 hours before serving to let the flavors meld together and allow the topping to set.
• Slice and enjoy!