Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.

Prepare the chocolate cake mix according to package instructions, then pour the batter into the prepared pan.

Bake for 12-15 minutes or until a toothpick comes out clean.

While the cake is still warm, lay a kitchen towel on a flat surface and dust it with powdered sugar. Turn the cake out onto the towel and peel off the parchment paper.

Carefully roll the cake up with the towel, starting from one short edge. Let it cool completely.

For the filling: In a saucepan, warm the caramel sauce and heavy cream over low heat until smooth and combined. Stir in chopped pecans.

Once the cake is cool, unroll it gently. Spread the caramel-pecan mixture evenly over the surface.

Roll the cake back up carefully without the towel.

For the topping: Melt chocolate chips and butter together in the microwave or over a double boiler until smooth.

Drizzle the melted chocolate over the rolled cake and let it set before slicing and serving.