Bake the cake according to the package directions. Remove from oven and let cool for 15 minutes.

Poke holes all over the top of the cake using a thick skewer or the handle of a wooden spoon.

Pour the entire can of caramel flavored sweetened condensed milk over top of the cake. Use a butter knife or spoon and spread the milk all over the cake making sure much of it goes down in the holes.

Refrigerate the cake for 1 hour.

Remove from refrigerator and frost with the chocolate frosting. Sprinkle the top with pecans and chocolate chips then drizzle with the caramel syrup.

Slice and enjoy. Store the cake covered and in the refrigerator for up to 5 days.