1-First Step: Preheat and Prep the Pan. Heat your oven to 350°F. Grease a 9×13-inch baking pan with butter or cooking spray. This prevents sticking and ensures easy release. Line with parchment if you like clean edges. Gather all ingredients for smooth workflow.

2-Second Step: Make the Cake Batter. Mix 1 box chocolate cake mix according to package directions. Usually, add 3 eggs, 1/3 cup oil, and 1 cup water. Beat on medium for 2 minutes until smooth. For from-scratch, whisk 1 3/4 cups flour, 1 1/2 cups sugar, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 cup milk, 1/2 cup oil, 2 eggs, 2 tsp vanilla. Pour into pan. Bake 25 to 30 minutes. Toothpick should come out clean. Cool on rack 10 minutes.

3-Third Step: Poke the Holes. Grab a wooden spoon handle. Poke 20 to 30 holes evenly across the cake, about halfway deep. Go slow to avoid crumbling. Holes let the fillings soak in fully. This poke cake technique makes it extra moist.

4-Fourth Step: Prepare and Pour Fillings. In a bowl, stir 1 can sweetened condensed milk with 1/2 cup warm caramel sauce. Pour slowly over cake, aiming for holes. Let it seep in, using a spoon to push into spots. Next, drizzle 1/2 cup warmed hot fudge sauce over top. Tilt pan gently to spread. Refrigerate 1 hour to set.

5-Fifth Step: Add Toppings. Spread Cool Whip evenly over chilled cake. Sprinkle mini chocolate chips and flaky sea salt. Press lightly. Chill another 2 hours or overnight for best flavor meld. Slice into 12 to 15 pieces.

6-Final Step: Serving and Enjoying. Serve cold for firm texture. Pairs great with coffee or milk. Each bite oozes caramel goodness. Store leftovers covered in fridge.