Bake the Cake:

• Preheat your oven according to the instructions on the chocolate cake mix box.
• Prepare the cake batter according to the package directions, typically adding water, oil, and eggs.
• Pour the batter into a greased 9×13-inch baking dish.
• Bake according to the package instructions, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool for 10-15 minutes, then poke holes all over the cake using a fork or a skewer.

2. Prepare the Sweetened Condensed Milk Layer:

• Pour the can of sweetened condensed milk evenly over the warm cake, letting it soak into the holes you made. Allow the cake to absorb the milk for a few minutes.

3. Layer the Caramel Topping:

• Pour the caramel sundae topping over the cake and spread it out evenly with a spatula. Let it soak in and settle for a few minutes.

4. Add the Whipped Topping:

• Spread the thawed whipped topping over the caramel layer, making sure to cover the entire cake evenly.

5. Top with Pecans and Chocolate Chips:

• Sprinkle the chopped pecans and mini chocolate chips evenly over the whipped topping.

6. Drizzle with Salted Caramel Sauce:

• Drizzle the salted caramel sauce over the top of the cake for an extra layer of sweetness and flavor.

7. Chill and Serve:

• Refrigerate the cake for at least 2-3 hours to allow the flavors to meld and the cake to set.
• Slice into squares and serve chilled for the best texture and flavor.