Description
A rich and moist chocolate cake infused with caramel and topped with creamy coconut-pecan frosting.
Ingredients
Scale
- 1 box German chocolate cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 container (8 oz) whipped topping
- 1/2 cup chocolate syrup
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, eggs, oil, and buttermilk; mix until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
- Pour sweetened condensed milk and caramel sauce over the cake, allowing it to seep into the holes.
- Let the cake cool completely, then spread whipped topping over the top.
- Sprinkle with shredded coconut and chopped pecans.
- Drizzle with chocolate syrup before serving.
- Refrigerate for at least 2 hours before cutting and serving.
Notes
For a richer flavor, use dark chocolate cake mix and add extra pecans.
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g