Preheat oven to 350°F. Grease a 9x13 baking dish with non-stick cooking spray.

In a large bowl, use a hand mixer to combine the cake mix, 1 cup milk, eggs and oil until a smooth batter forms, about 2 minutes.

Pour half the batter into the prepared baking dish and bake for 15 minutes.

While the cake is baking, make the caramel filling. Combine the caramel bits, melted butter and evaporated milk in a saucepan over medium heat. Whisk frequently until completely melted and smooth.

Remove the partially baked cake from the oven. Pour the warm caramel filling evenly over the top.

Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.

Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it and cover the filling completely.

Return the cake to the oven and bake for 20 more minutes until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Place the cake on a wire rack and allow it to cool completely, about 2 hours.

Once cooled, use a spatula or knife to spread the container of frosting evenly over the top. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.