Ingredients:
For the cake:
Ingredients needed to prepare the cake (usually eggs, oil, and water) 
For the filling:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce 
1 cup chopped pecans 
1 cup mini chocolate chips 
For the topping:
1 container (8 oz) whipped topping, thawed 
1/2 cup caramel sauce
1/2 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. 
Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed on the box, usually 25-30 minutes. 
When the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake. 
In a medium bowl, combine the sweetened condensed milk and 1 jar of caramel sauce. Pour this mixture over the cake, spreading it out evenly and ensuring it fills the holes.
Sprinkle the chopped pecans and mini chocolate chips evenly over the top of the cake. Let the cake cool to room temperature, then refrigerate for at least 2 hours. 
Once the cake is chilled, spread the whipped topping over the entire cake.
Drizzle the remaining caramel sauce over the whipped topping.
Sprinkle the chopped pecans evenly over the top.
Slice into squares and enjoy your delicious Caramel Turtle Poke Cake! 
Prep Time: 20 min | Cooking Time: 30 min | Cooling Time: 2 hours | Total Time: 2 hours 50 min
Kcal: 450 Kcal | Servings: 12 servings
