Step 1

Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).

Step 2

As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.

Step 3

Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.

Step 4

Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.

Step 5

Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!