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Chocolate Turtle Cake

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A rich and moist chocolate cake layered with gooey caramel, crunchy pecans, and melted chocolate chips, perfect for celebrations or a decadent dessert.

Ingredients

Scale
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bag (11 oz) caramels, unwrapped (about 36 caramels)
  • 1/2 cup evaporated milk (from 12-oz can)
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • Caramel topping, if desired
  • Chopped pecans, if desired
  • Vanilla ice cream, if desired

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.
  2. Make cake mix as directed on box. Pour half of the batter into pan. Bake 12 minutes.
  3. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir in pecans.
  4. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Carefully spread with remaining batter evenly over chocolate chips.
  5. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes.
  6. Drizzle with caramel topping and sprinkle with pecans if desired. Serve with vanilla ice cream.

Notes

For best results, use a dark or nonstick pan and allow the cake to cool before adding toppings. Serving with vanilla ice cream enhances the flavor contrast. Store loosely covered at room temperature.

Nutrition

Find it online: https://www.rapidrecipes.blog/chocolate-turtle-cake/