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Ingredients:
1 box German chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (16 oz) caramel sauce
1 cup shredded coconut
1 cup chopped pecans
1 tub (8 oz) whipped topping, thawed
1/2 cup chocolate chips (optional)
Directions:
1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
2. Prepare the German chocolate cake mix according to the package instructions and bake in the prepared pan.
3. Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the top of the cake.
4. Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
5. Next, pour the caramel sauce over the cake, spreading it evenly to fill the holes and cover the surface.
6. Allow the cake to cool completely before proceeding.
7. Once cooled, sprinkle the shredded coconut and chopped pecans evenly over the cake.
8. Spread the whipped topping over the entire surface of the cake.
9. If desired, sprinkle chocolate chips on top for extra indulgence.
10. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes | Kcal: 420 kcal | Servings: 12 servings
