Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- Prepare the devil's food cake mix according to package directions, but use slightly less liquid if indicated to ensure a slightly thicker batter. Pour the prepared cake batter evenly into the greased and floured baking dish.1 18.25 ounce box devil's food cake mix
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and vanilla extract until well combined and smooth.1 14 ounce can sweetened condensed milk, 1/3 cup evaporated milk, 1 teaspoon vanilla extract
- Evenly pour the sweetened condensed milk mixture over the cake batter in the baking dish. The mixture will seem thin, but it will bake into a wonderful caramel-like layer.1 14 ounce can sweetened condensed milk, 1/3 cup evaporated milk, 1 teaspoon vanilla extract
- Sprinkle the semi-sweet chocolate chips evenly over the sweetened condensed milk layer. If using, sprinkle the chopped pecans or walnuts over the chocolate chips.1 cup semi-sweet chocolate chips, 1/2 cup chopped pecans or walnuts
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean. The topping should be bubbly and lightly golden.
- Remove the dish from the oven and let it cool completely on a wire rack. Once cooled, spread the whipped cream or Cool Whip evenly over the top of the dessert.1 cup whipped cream or Cool Whip
- Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving. This allows the layers to set and flavors to meld beautifully.
Notes
Leftovers can be stored, covered tightly, in the refrigerator for up to 3 days. Reheating is not recommended.
