Step 1:

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick cooking spray. This step is crucial to prevent the cake from sticking to the pan, ensuring easy removal and a clean presentation. Make sure to get all the corners and edges.

Step 2:

In a large bowl, use a hand mixer to combine the cake mix, 1 cup milk, eggs, and oil until a smooth batter forms, about 2 minutes. Avoid overmixing, as this can result in a tough cake. A smooth batter will bake into a tender and moist cake. If you do not have a hand mixer you can mix by hand and it will take longer to create a smooth batter.

Step 3:

Pour half the batter into the prepared baking dish and bake for 15 minutes. This partial baking ensures that the caramel filling won't sink to the bottom during the second bake. It creates a solid base for the filling to rest on. Monitor the baking process closely to prevent over-baking.

Step 4:

While the cake is baking, make the caramel filling. Combine the caramel bits, melted butter, and evaporated milk in a saucepan over medium heat. Whisk frequently until completely melted and smooth. Constant whisking prevents the caramel from burning or sticking to the bottom of the pan. The evaporated milk adds richness and creaminess to the caramel. Take your time and be patient to get a smooth, luscious caramel.

Step 5:

Remove the partially baked cake from the oven. Pour the warm caramel filling evenly over the top. Spreading the caramel evenly ensures that every bite of the cake has the perfect amount of caramel goodness. Work quickly while the caramel is still warm and fluid.

Step 6:

Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer. These ingredients add texture and flavor to the filling. The pecans provide a nutty crunch, while the chocolate chips create pockets of melty goodness. You can customize this step by using different types of nuts or chocolate chips.

Step 7:

Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it and cover the filling completely. This step can be a bit tricky, but be patient and work carefully. The goal is to cover the filling with an even layer of batter without disturbing the caramel and toppings.

Step 8:

Return the cake to the oven and bake for 20 more minutes until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Check the cake frequently during this second bake to prevent over-baking. A few moist crumbs on the toothpick indicate that the cake is perfectly moist and tender.

Step 9:

Place the cake on a wire rack and allow it to cool completely, about 2 hours. Cooling the cake completely is crucial before frosting, as the frosting will melt if applied to a warm cake. The cooling process also allows the flavors to meld together and the cake to set properly.

Step 10:

Once cooled, use a spatula or knife to spread the container of frosting evenly over the top. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans. This final step adds a beautiful finishing touch to the cake. The frosting provides a creamy sweetness, while the chocolate chips and pecans add texture and visual appeal.