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Prepare cake according to package directions.
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Pour half of the batter in a greased 9 x 13 pan.
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Bake 12 minutes at 350ยบ.
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While the cake is baking, melt caramels and milk over low heat stirring occasionally until smooth.
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After the cake has baked 12 minutes, remove from oven and sprinkle with the chocolate chips and 1 cup of the pecans, then pour caramel sauce on top.
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Pour the remaining cake batter over the sauce and bake an additional 25 minutes or until done.
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Prepare frosting as soon as the cake comes out of the oven (it does not have to cool).
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To prepare frosting, bring butter, cocoa powder, milk and vanilla to a boil over medium heat, stirring occasionally.
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Remove from heat and stir in powdered sugar and pecans.
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Pour over cake and let cool at room temperature.
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Cover and refrigerate 4 hours before serving to allow caramel to set.
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Cake should be stored in the refrigerator.