Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper for easier cleanup.

In a large bowl, combine the German chocolate cake mix, whole milk, eggs, and oil using a hand mixer. Beat for about 2 minutes until a smooth batter forms.

Pour half of the batter into the prepared baking dish and spread evenly. Bake for 15 minutes until just set.

While the base layer bakes, add the caramel bits, melted butter, and evaporated milk to a saucepan over medium heat. Whisk continuously until the caramel bits melt completely and the mixture is smooth and glossy.

Remove the partially baked cake from the oven. Carefully pour the warm caramel mixture evenly over the cake. Sprinkle ¾ cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.

Using a spoon, gently dollop the remaining cake batter over the caramel layer. Carefully spread it with a knife or offset spatula to cover the caramel mixture.

Return the cake to the oven and bake for an additional 20 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.

Place the cake on a wire rack and let it cool completely in the pan for about 2 hours. Once fully cooled, evenly spread the container of chocolate fudge frosting over the cake. Sprinkle with the remaining ¼ cup chocolate chips and 1 cup chopped pecans for the ultimate turtle-inspired finish.