Instructions
Step 1: Bake the chocolate cake in a 9×13-inch pan according to package instructions. Let it cool for about 10 minutes.
Step 2: Using the handle of a wooden spoon, poke holes all over the top of the cake.
Step 3: Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Then drizzle the caramel sauce evenly over the top.
Step 4: Let the cake cool completely, then refrigerate for at least 1 hour.
Step 5: Spread the whipped topping over the chilled cake. Sprinkle with chocolate chips and drizzle with extra caramel sauce if desired.
Step 6: Keep refrigerated until ready to serve.
Storage Information
Store the cake in the refrigerator, covered, for up to 4 days. The flavors get even better after a day or two as they soak into the cake. Avoid freezing as the texture may change.
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