Preheat your oven to 350°F (175°C) and prepare the German chocolate cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake as directed.
While the cake is baking, mix together the sweetened condensed milk and caramel sauce in a bowl until well combined.
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the caramel mixture over the cake, ensuring it seeps into the holes. Let the cake cool completely.
Once the cake has cooled, spread the Cool Whip evenly over the top.
Sprinkle the shredded coconut and chopped pecans over the Cool Whip.
Drizzle the melted chocolate chips over the top of the cake.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings
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