I just made the BEST caramel chocolate cake EVER! Here is the recipe:
1 box German chocolate cake mix
1 cup brown sugar
1 stick butter or margerine
1/4 cup milk
1 tsp. vanilla
1 1/2 cups chopped pecans
2/3 cup shredded coconut
1/4 cup semi-sweet chocolate chips or chocolate pieces
Prepare cake batter according to directions on box. Pour into a greased 9 x 13 cake pan and bake as directed. NOTE: You have to use a 9 x 13 sheet cake pan. This recipe will not work with a layer cake or bundt cake. When cake is done, remove from oven and use a fork to poke holes all over the top of the cake.
Melt butter over medium heat. Whisk in brown sugar, milk, and vanilla in that order. Keep whisking until it boils. After it has boiled for a couple of minutes, add the chopped pecans. Stir well to combine and let cook for another couple of minutes. Add coconut, remove from heat, and let it sit during the next step.
THE NEXT STEP:
Put the chocolate chips in the blender and use the shred or ice crush setting until most of the chocolate is in little pieces about the size of the chopped pecans. There will be some pieces bigger than you want and some chocolate "dust", but that's OK. The "dust" will melt on the cake and make it extra good.
Pour the caramel mixture over the cake and carefully spread it out. If you aren't gentle enough, the pecans will tear the cake. Sprinkle chocolate bits and dust over cake. Wait a few minutes for the chocolate to melt and serve warm.