- Begin by preheating the oven to a temperature of 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with aluminum foil. Ensure the surface is thoroughly sprayed with a cooking spray, then set it aside.
- Follow the instructions detailed on the devil’s food chocolate cake mix package. However, monitor the baking time closely. It’s recommended to check the cake a few minutes prior to the stipulated time on the package to avoid over-baking.
- During the baking period, take a medium-sized bowl. Combine the sweetened condensed milk with the caramel sundae topping. Stir the mixture well until both ingredients are evenly blended. Set this mixture aside.
- Once the cake has baked completely, remove it from the oven. Using the non-pointed end of a wooden spoon, methodically poke holes across the entire surface of the cake. Aim to create approximately 60 evenly spaced holes.
- Carefully pour the previously prepared sweetened condensed milk and caramel mixture over the cake. Ensure that the liquid seeps into the holes evenly.
- Once the mixture has been poured, place the cake in the refrigerator. Allow it to cool for approximately 10 minutes. This step ensures that the whipped topping retains its consistency and does not melt upon application.
- After cooling, remove the cake from the refrigerator. Spread the whipped topping uniformly over the cake’s surface. Proceed to sprinkle the chopped Fisher Pecans and semi-sweet chocolate chips over the whipped layer.
- For optimal flavor and consistency, cover the cake and refrigerate it for a minimum of 2 hours. Prior to serving, ensure you drizzle the salted caramel sauce evenly over the cake. Slice and serve as desired.
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