1 box SuperMoist yellow cake mix
1 cup (from15-oz) pumpkin (not pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
2 tsp. pumpkin pie spice
1 can (14 oz) sweetened condensed milk
1 jar (12oz) hot fudge topping (reserve 2 Tbl for top drizzle)
1 container whipped fluffy white frosting
(I use Bettercreme, a frozen product from Gordon Food Service)
1/4 cup chopped pecan
Squeeze carmel topping
1. Heat oven to 350. Grease or spray bottom of 9X13 pan.
2. Mix first 6 ingredients unitl moist, then medium speed for 2 minutes.
Pour into pan. Bake 26-33 minutes.
3. Immediately poke cake with handle of wooden spoon. Drizzle condensed
milk evenly over cake. Let stand about 5 minutes.
4.Meanwhile, warm hot fudge until smooth. Spoon over cake, pressing into holes.
Loosen edges and refrigerate 2 hours or until chilled.
5. Spread fluffy topping over cake. Sprinkle with pecans, drizzle with carmel & chocolate.