Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking pan by lining it with aluminum foil and spraying it lightly with cooking spray.

In a large mixing bowl, follow the instructions on the chocolate cake mix package, combining it with eggs, water, and oil. Blend until the batter is smooth and free of lumps, about 2 minutes. Pour it into the prepared pan.

Bake for approximately 30-35 minutes. Check for doneness using a toothpick in the center.

Once slightly cooled, poke approximately 60 holes evenly across the surface using the back of a wooden spoon.

In a medium bowl, combine the sweetened condensed milk with the caramel sundae topping until well blended.

Carefully drizzle the caramel mixture evenly over the surface of the cake, ensuring it seeps into the holes.

Refrigerate the cake for approximately 10 minutes, then spread whipped topping over the entire surface.

Sprinkle chopped pecans and mini chocolate chips over the whipped topping, then cover and refrigerate for at least 2 hours.

Before serving, drizzle with salted caramel sauce.