Instructions

Heat oven to 350°. Spray a 9×13 baking dish with cooking spray.

In a large mixing bowl, add the instant chocolate pudding mix (the dry powder from the box) and the whole milk. Stir with a whisk until pudding dissolved and it’s thicker. About 1-2 minutes.

Add the dry cake mix

(DO NOT prepare the cake mix before, just add the dry cake mix), caramel sauce, and 1 cup of the dark chocolate chips. Stir together until combined.

Evenly spread into the prepared baking dish. Sprinkle the chopped pecans on top and then the remaining dark chocolate chips.

Bake for 30-35 minutes.

Use a toothpick to check for doneness. A toothpick inserted in the middle should come out with some moist crumbs.

The sides of the cake will be puffy and slightly pulled away from the sides of the pan.

Serve the cake warm with a scoop of vanilla ice cream and caramel syrup drizzle.