Instructions
Preheat oven to 350°F. Generously grease a 13×9-inch baking pan.
In a large bowl, beat the cake mix, melted butter, oil, eggs, and whole milk with an electric mixer on medium speed for 2 minutes, until smooth.
Pour half of the batter (about 2½ cups) into the prepared pan. Bake for 15 minutes, then remove from the oven (the cake will not be fully set). Leave the oven on.
While the base bakes, prepare the caramel layer. In a medium saucepan over medium-low heat, combine the butterscotch chips, evaporated milk, and caramel bits. Stir constantly until melted and completely smooth, about 5-7 minutes.
Immediately and carefully pour the hot caramel mixture evenly over the warm cake layer. Sprinkle with 1 cup of the chopped pecans and ½ cup of the chocolate chips.
Carefully spoon the remaining cake batter over the top and gently spread to cover the caramel and nuts as evenly as possible.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool completely in the pan on a wire rack, about 2 hours.
Frost the cooled cake with the chocolate fudge frosting. Sprinkle the remaining 1 cup of pecans and ½ cup of chocolate chips over the top.
Tips
For clean slices, chill the frosted cake for 30 minutes before cutting.
Warm your knife under hot water and wipe it dry between cuts.
Store covered at room temperature for up to 3 days.
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