Ingredients:
- 1 box chocolate cake mix (plus ingredients required on the box)
- 1 cup caramel sauce
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat oven to 350°F (175°C). Prepare cake batter according to the instructions on the box.
- Pour half of the cake batter into a greased 9×13-inch baking pan.
- Drizzle half of the caramel sauce evenly over the batter.
- Sprinkle half of the chopped pecans over the caramel layer.
- Pour the remaining cake batter over the pecans and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the chocolate ganache by heating the heavy cream in a small saucepan until just boiling.
- Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Once the cake has cooled, spread the remaining caramel sauce on top.
- Pour the chocolate ganache over the caramel layer and sprinkle with the remaining pecans.
- Refrigerate for at least 1 hour before serving to allow the ganache to set.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use high-quality caramel sauce for a richer flavor and smoother texture.
Toast pecans lightly before adding to enhance their nutty aroma and crunch.