- Dark chocolate cake baked in 9x13 pan
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 small jar of Smucker's caramel ice cream sauce
- Whipped cream or Cool Whip
- Shaved chocolate (optional)
- Pecan pieces (optional)
- Bake the chocolate cake per directions. While it's still warm poke it full of holes. I use the handle of a wooden spoon.
- Slowly pour on a can of Eagle Brand covering the entire cake.
- Slowly pour on the jar of caramel sauce.
- Cover the cake - I use plastic wrap - and refrigerate 4 to 12 hours.
- Before serving frost with lots of whipped cream.
- Decorate with shaved chocolate and/or chopped pecans.
- Save left over (if there is any!) in 'fridge.
