Ooey Gooey German Chocolate Cake

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*, prepared according to package directions
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can caramel topping
• 1 (16 ounce) container coconut pecan frosting
• 1 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F.
2. Coat a 9 x 13-inch baking dish with cooking spray.
3. Pour batter into baking dish.
4. Bake for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean.
5. Let cool for 5 minutes, then poke holes in top of cake using a wooden spoon handle.
6. In a medium bowl, mix sweetened condensed milk and caramel topping.
7. Pour mixture slowly over cake while still warm.
8. Cover and refrigerate for 8 hours or overnight.
9. Spread frosting over cake, sprinkle with pecans and serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.