Instructions:

1. Preheat your oven to 350F (175C) and grease a 9×13 inch baking dish.

2. Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.

3. While the cake is baking, combine the sweetened condensed milk and caramel sauce in a medium bowl until smooth and well blended.

4. Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.

5. Pour the caramel mixture generously over the warm cake, ensuring it seeps into those lovely holes. Let the cake cool completely.

6. After the cake has cooled, evenly spread the whipped topping over the surface.

7. Sprinkle the sweetened shredded coconut and chopped pecans across the whipped topping for that perfect crunch.

8. Melt the chocolate chips in the microwave or on the stovetop until silky smooth, then drizzle the melted chocolate over the top of the cake.

9. Finish with a luscious drizzle of chocolate syrup for an extra touch of decadence.

10. Refrigerate the cake for at least 2 hours before serving, allowing all those delicious flavors to meld together.

Nutritional Information:

Each serving contains approximately 450 kcal, providing a satisfying sweet treat with a good balance of fats and carbohydrates.

Time: Preparation time: 20 minutes | Cooking time: 30 minutes