1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the chocolate cake mix according to package instructions, replacing water, oil, and eggs with the cake’s requirements.
3. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
5. In a small bowl, combine sweetened condensed milk and 1/2 cup caramel sauce, then pour evenly over the cake, allowing it to seep into the holes.
6. Sprinkle sea salt over the top of the cake, letting it enhance the caramel’s sweetness.
7. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
8. Spread the whipped cream over the cooled cake, then sprinkle chocolate chips on top.
9. Drizzle additional caramel sauce over the whipped cream for an extra touch of sweetness.

As you bake, let yourself reminisce about those special moments in the kitchen. For me, it’s the stories shared over mixing bowls and the laughter echoed in the kitchen that make each recipe a cherished memory.