Here comes the fun, messy part. I carefully pour the hot caramel sauce evenly over the layer of cake batter in the pan. Then, I sprinkle the entire cup of chocolate chips and the chopped pecans right over the warm caramel. The heat from the caramel begins to melt the chocolate chips just slightly. Finally, I take the remaining half of the chocolate cake batter and spoon it in dollops over the top. I gently spread it as best I can to cover the caramel and nuts—it’s okay if some peeks through!
I slide the pan into the oven and bake it for the full time recommended on the cake mix box, usually 30-35 minutes. Because of the dense caramel layer, I start checking for doneness a few minutes early. The cake is done when a toothpick inserted into the cakey parts (not straight into the caramel) comes out clean or with a few moist crumbs. I let the cake cool completely in the pan on a wire rack. This is crucial, as the caramel layer needs time to set up from a molten river into a chewy, sliceable ribbon.
Pro Tips for Best Results
I’ve tested unwrapping the caramels three different ways: by hand (tedious), with a knife to speed-cut the wrappers, and by briefly microwaving the whole bag for 10 seconds. Microwaving for just 10 seconds softens the wrappers enough that they often peel off in one piece. Don’t microwave longer, or you’ll melt the caramels prematurely. This small hack saves so much time and frustration.
Here’s what I learned the hard way about the caramel: keep the heat low and stir constantly. I got impatient once and turned up the heat. The caramel seized around the edges and developed a grainy texture. Low and slow melting is the only way to achieve that perfectly smooth, luxurious sauce. Also, using evaporated milk instead of regular milk or cream prevents curdling and gives the sauce the perfect thick-but-pourable consistency.
For the cleanest slices, I use a thin, sharp knife that I run under very hot water and wipe clean between each cut. The hot knife glides through the sticky caramel and fudgy cake like a dream. Trying to cut it with a cold, blunt knife will drag and make a mess. Letting the cake cool completely is non-negotiable for this step.
Common Mistakes to Avoid
My biggest first-time mistake was pouring all the cake batter into the pan first, then trying to add the caramel. The heavy caramel sauce just sank straight to the bottom during baking and created a sticky, undercooked layer on the pan that was impossible to serve. The half-batter, caramel, half-batter method creates a perfect suspended caramel layer. Don’t skip this layering step.
Another error is substituting the caramel candies with a jar of caramel ice cream topping. I tried it thinking it would be easier, but the topping is too thin and simply bakes into the cake, making it soggy instead of creating that distinct, chewy ribbon. You need the structure of the melted caramels. The unwrapping is worth it, I promise.(See the next page below to continue…)