• 1 (15.25 ounce) box devil’s food chocolate cake mix*
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) jar caramel sundae topping
• 1 (8 ounce) container whipped topping (thawed (I used fat-free))
• 1/2 cup Chopped Fisher Pecans
• 1/2 cup mini semi-sweet chocolate chips (full-size okay)
• 1/3 cup salted caramel sauce (or as desired (homemade or store-bought, or regular caramel sauce okay))