Prepare the cake mix in accordance with the instructions listed on the back of the package, incorporating the required eggs, oil, and water. Bake in a 9×13-inch pan as directed until a toothpick inserted in the center comes out clean.

While the cake remains warm, use a fork to puncture multiple holes across the entire surface.

Carefully drizzle the caramel topping over the cake, concentrating on saturating the holes to allow the sauce to soak in thoroughly.

Set the cake aside and allow it to cool completely to room temperature before applying the frosting.

In a separate large mixing bowl, blend together the powdered sugar and cocoa powder until uniformly combined, then set aside.

In the bowl of a stand mixer fitted with a paddle attachment—or using a hand mixer—cream the salted butter until smooth and fluffy.

Gradually incorporate the sugar and cocoa mixture into the butter, mixing a little at a time until fully absorbed. The texture will be dense at this stage.

Pour in the milk and vanilla extract. Beat the mixture on medium-high speed for approximately 3 minutes, scraping down the sides of the bowl as needed, until the frosting becomes light and airy.

Evenly spread the whipped chocolate frosting over the cooled cake.

Sprinkle the top with chopped pecans and chocolate chips for added texture and visual appeal. Optionally, serve with additional caramel drizzled over individual slices.