Preheat the oven according to the directions on the cake mix box (usually 350°F/175°C). Grease a 9×13-inch baking pan.
In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Beat until smooth.
Pour the batter into the prepared pan and bake according to the package directions, about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
In a bowl, stir together the sweetened condensed milk and ½ cup of the caramel sauce. Slowly pour the mixture evenly over the cake, allowing it to soak into the holes.
Let the cake cool completely, then refrigerate for at least 2 hours.
Spread the whipped topping evenly over the chilled cake.
Drizzle the remaining ½ cup caramel sauce and the chocolate fudge sauce over the top.
Sprinkle with the chopped pecans.
Chill for another 30 minutes before slicing and serving.
