Turtle Caramel Chocolate Cake (Print View)
Rich chocolate, chewy caramel, and crunchy pecans combine in every indulgent slice.
# What You'll Need:
→ Cake Base
01 -
1 box German chocolate cake mix
02 -
1 cup whole milk
03 -
3 large eggs
04 -
1/3 cup canola oil
→ Caramel Filling
05 -
1 package (11 ounces) caramel bits
06 -
3/4 cup unsalted butter, melted
07 -
1/2 cup evaporated milk
→ Topping
08 -
1 cup semi-sweet chocolate chips
09 -
2 cups pecans, chopped
10 -
1 container chocolate fudge frosting
# Directions:
01 -
Preheat oven to 350°F. Lightly coat a 9×13 inch baking dish with non-stick cooking spray.
02 -
In a large mixing bowl, combine German chocolate cake mix, whole milk, eggs and canola oil. Beat with a hand mixer until batter is smooth, approximately 2 minutes.
03 -
Pour half of the cake batter evenly into the prepared baking dish. Bake for 15 minutes.
04 -
While the cake is baking, add caramel bits, melted unsalted butter, and evaporated milk to a saucepan. Cook over medium heat, whisking frequently, until caramel is fully melted and mixture is smooth.
05 -
Remove baking dish from oven. Evenly pour the warm caramel filling over the partially baked cake. Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel.
06 -
Dollop the remaining cake batter in spoonfuls over the caramel and nut layer. Use a knife to gently spread the batter until the filling is covered.
07 -
Return dish to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Transfer baking dish to a wire rack and allow cake to cool completely, about 2 hours.
09 -
Once the cake is cool, spread the chocolate fudge frosting evenly over the surface. Sprinkle the remaining 1/4 cup chocolate chips and remaining 1 cup chopped pecans on top.
# Notes:
01 -
For easier spreading, warm the frosting slightly before topping the cake.