Ingredients
- 1 tablespoon solid vegetable shortening
- 1 tablespoon all-purpose flour
- 1 (18.25 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Super Moist®)
- 1 ⅓ cups water
- 3 eggs
- ½ cup vegetable oil
- 1 (12 ounce) jar caramel ice cream topping, divided
- 4 (1 ounce) squares semisweet baking chocolate, coarsely chopped
- ½ cup pecan halves, coarsely chopped
Why This Dish Is Amazing
Cooking Pointers
- Be careful not to overbake; the center should stay gooey for the best texture.
- Let the cake cool slightly before serving to allow the fudge and caramel to set.
Step 1
Lightly heat your oven to 350°F (175°C). Grease a 12-inch oven-safe skillet with shortening, then dust it with flour, tapping out any extra. In a large bowl, mix the cake mix, water, eggs, and oil using an electric mixer. Begin on low just until everything is combined, then crank it up to medium and beat for about 2 minutes, scraping down the sides now and then. Pour the batter into your prepared skillet.
Step 2
Pop the skillet into the oven and bake, uncovered, for 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean. Once it’s out, let it cool on a wire rack for about 5 minutes. Then, carefully run a knife around the edges and flip the cake onto a big platter. Let it cool completely, roughly 30 minutes.
Step 3
While the cake is cooling, melt half of the caramel topping together with the baking chocolate in a microwave-safe bowl. Heat it on high for 30 to 60 seconds and stir until smooth and combined. Spread this chocolate-caramel glaze evenly over the cake. Sprinkle the top with pecans, then drizzle the remaining caramel over everything. Let it sit until the topping firms up, then slice and enjoy!
