Chocolate Turtle Layer Cake

By DOMESTICDIVA

Ingredients

• INGREDIENTS
• Unsweetened baking cocoa
• 1 1
• box Betty Crocker® SuperMoist® devil’s food cake mix
• 1 1
• box (4-serving size) chocolate instant pudding and pie filling mix
• 3 3
• eggs
• 1 1/4 1 1/4
• cups milk
• 1 1
• cup canola oil
• 3 3
• teaspoons vanilla
• 1 1
• teaspoon instant coffee granules or crystals
• 1 1
• cup semisweet chocolate chips (6 oz)
• 1 1
• cup chopped pecans
• 1 1
• container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
• 1/2 1/2
• cup canned dulce de leche (caramelized sweetened condensed milk)
• 1 1
• box (7 oz) turtle candies
• 1 1
• jar (12 oz) caramel topping
• 1/4 1/4
• cup pecan halves, toasted
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Details

Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
2
In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
3
Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
4
In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
5
Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.
EXPERT TIPS
Use a serrated knife to cut through the thick cake layers.