Description
A decadent chocolate cake soaked in sweet coconut-pecan caramel, topped with rich frosting for an indulgent dessert.
Ingredients
Scale
For the Crust:
- 1 box chocolate cake mix
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Prepare chocolate cake mix according to package directions and bake in a 9×13 inch pan.
- While cake is still warm, poke holes all over the top with the handle of a wooden spoon.
- Mix sweetened condensed milk and caramel sauce, then pour evenly over the warm cake.
- Sprinkle shredded coconut and chopped pecans over the top, pressing lightly into the cake.
- Beat butter, cream cheese, powdered sugar, and vanilla until smooth to make frosting.
- Spread frosting over cooled cake and refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste.