Description
An airy vanilla cake transforms into a caramel-drenched marvel as sweetened condensed milk seeps into every pocket. A cloud of whipped cream, toasted pecans, and chocolate drizzle crowns each slice with rich, crunchy delight.
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 14 ounce sweetened condensed milk
- 1 cup caramel sauce
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- In a mixing bowl combine cake mix, eggs, vegetable oil, and water; beat on medium speed for 2 minutes.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately poke holes about 1 inch apart across the surface using the handle of a wooden spoon.
- Slowly pour the sweetened condensed milk over the cake, allowing it to seep down into the holes.
- Spread the caramel sauce evenly over the top, filling the holes and covering the cake surface.
- In a separate bowl whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the caramel layer and smooth it into an even layer.
- Sprinkle the chopped pecans over the whipped cream and drizzle with melted semisweet chocolate chips.
- Refrigerate the cake for at least 2 hours before slicing to allow flavors to meld and layers to set.
Notes
- For a deeper caramel flavor use homemade sauce or dulce de leche
- Toast the pecans lightly for extra crunch and nutty aroma
- Chilling the cake completely makes slicing neat, with clean layers
- Serve with extra caramel drizzle or a scoop of vanilla ice cream for indulgence