This is one of Dominic's favorite cakes, which translates to very rich and chocolaty.
Note: For ease of transcribing recipes, I'll just write milk. For those with a milk allergy or intolerance, I replace the milk in all my recipes with a non-dairy coffee creamer, which works fine.
1 chocolate cake mix
1 cup sugar
1/3 cup milk
5 T butter
1 1/2 cups semisweet chocolate chips
1/2 cup caramel topping
1 cup pecans, crushed
1) Bake cake mix according to the package directions, using a 9x13" pan.
2) Toast pecans on a cookie sheet in a single layer @ 400 degrees for about 8 minutes. Put chocolate chips in a bowl; set aside.
3) In a small saucepan, mix sugar and milk over medium heat until sugar dissolves. Add butter and bring to a boil; pour over chips. Stir until smooth.
4) Spread warm chocolate mixture over the cooled cake. Drizzle caramel over the chocolate. Sprinkle with pecans.
Serve warm or cooled.