Prepare the 15.25 ounce box chocolate cake mix with ingredients needed to make the cake: eggs, oil and water per the directions on the back of the box for a 9x13-inch baking dish and bake.
Once the cake is finished baking, immediately take a fork and poke holes all over the cake.
Pour 2 cups caramel topping evenly on the cake, focusing on the holes.
Allow the cake to cool and come to room temperature. Once the cake is at room temperature, make the frosting.
In a large bowl, stir together 4 cups powdered sugar and 1/2 cup unsweetened cocoa powder and set aside.
Place 1 cup (2 sticks) salted butter into the body of a stand mixer with the paddle attachment and stir until smooth. Note: A handheld electric mixer and a bowl can be used instead of a stand mixer.
Add the powdered sugar/cocoa mixture a little at a time until fully added. The mixture will be thick.
Add 2 tablespoons milk and 1 teaspoon vanilla extract and stir to combine. Scrape down the sides, and place the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cake. Garnish with 1/2 cup chopped pecans and 1/2 cup chocolate chips. Slice and serve with more caramel sauce, if desired.
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Notes
Store-bought caramel is recommended over homemade because it tends to be on the thinner side, which is what we are looking for in this cake. A thinner caramel will soak up easier into the cake.
The caramel can usually be found with the other ice cream toppings in your grocery store.
You can skip the homemade chocolate frosting and use store-bought frosting. If using canned, I suggest whipping it with an electric hand mixer in a bowl until light and fluffy before frosting the cake.
You can garnish with chopped-up turtle candies as well! For a salty twist, add some chopped pretzels on top. Or you can use mini marshmallows.
Keep refrigerated for up to 1 week. Freeze for up to 3 months.