1 (18.25 ounce) box super moist Devil's Food cake mix 1 1/3 cups water 1/2 cup plus 2 teaspoons vegetable oil, divided 3 eggs 2 medium bananas, finely chopped 1 (14 ounce) bag caramels, unwrapped 1/2 cup evaporated milk 1 1/3 cups semisweet chocolate chips, divided 1 cup chopped pecans
Heat oven to 350 degrees F. Lightly spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray.
Beat cake mix, water 1/2 cup oil and eggs in large bowl on low speed 1 minute, scraping bowl as needed. Pour half the batter into the pan.
Bake 25 minutes.
Heat caramels and evaporated milk in saucepan over medium heat, stir frequently, until melted and smooth. Stir in pecans.
Sprinkle warm cake evenly with bananas. Pour caramel mixture over bananas. Sprinkle with 1 cup chocolate chips. Carefully spread remaining batter over top.
Bake an additional 30 minutes.
Melt over low heat, 1/3 cup chocolate chips and 2 teaspoons oil in small saucepan. Stir constantly until smooth. Drizzle over cake. Cool 20 minutes.
