Chocolate Turtle Cake

No wonder this is a bake sale winner! Devil’s food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Photo by Barbara H.
Adapted from bettycrocker.com

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

20

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

20

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    box Betty Crocker® SuperMoist® devil's food cake mix

  • Water, vegetable oil and eggs called for on cake mix box

  • 1

    (14-ounce) bag caramels

  • 1/2

    cup evaporated milk

  • 1

    cup chopped pecans

  • 1

    (6-ounce) bag semisweet chocolate chips, 1 cup

  • Ice cream or Whipped cream, if desired

  • Caramel and chocolate toppings, if desired

  • Chopped pecans, if desired

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan. Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. 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. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

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