Prepare the box of devil’s food cake mix as directed. Add ⅓ cup of chocolate chips and mix together. 

Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s ¾ full. Cover it loosely with aluminum foil.

Add 1 ½ cups of water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot. Close the lid and make sure the vent is in the sealed position. Set the instant pot on manual/high for 35 minutes. 

Once the timer is up for the cake, quick release the rest of the pressure. Open the instant pot, and using potholders carefully pull out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake). Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake stand.

While the cake is cooling, make chocolate sauce (alternatively, you can use pre-made fudge sauce). In a microwave safe bowl, add 1 cup of chocolate chips (semi sweet) and 1 TBS heavy cream or half and half. Microwave in 30 second increments, stirring between each 30 seconds. Repeat until melted.

Drizzle the chocolate sauce over the chocolate cake. Drizzle the caramel sauce over the cake. Add chopped pecans to the top of the cake.

Slice and serve! Enjoy!