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Ingredients
  • 1 15.25-ounce package of devil’s food chocolate cake mix
  • 1 14-ounce can of sweetened condensed milk
  • 1 12-ounce jar of caramel sundae topping
  • 1 8-ounce container of whipped topping thawed (preferably fat-free)
  • ½ cup of Fisher Pecans finely chopped
  • ½ cup of semi-sweet chocolate chips full-size is acceptable
  • ⅓ cup of salted caramel sauce store-bought or homemade alternatives are suitable; unsalted caramel sauce can be utilized if desired
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