Espresso Chocolate Turtle Cake

By carvalhohm

Ingredients

• 1-18 oz pkg. dark chocolate cake mix
• 1 1/3 cups water
• 1/2 cup canola oil
• 3 eggs
• 1 tbsp instant espresso coffee
• 1 tsp cinnamon
• 1-14 oz bag caramels, papers removed
• 1/2 cup evaporated milk
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• caramel sauce
• chocolate sauce
• chopped nuts

Details

Adapted from mcgacanola.org

Preparation

Step 1

Preheat oven to 350°.

Canola oil spray 9 x 13 inch pan. In large mixing bowl, combine cake mix, water, canola oil, eggs, espresso coffee powder and cinnamon. Beat at low speed for 1 minute, scraping bowl continuously. Do not over-mix. Pour half of the batter into prepared pan. Bake at for 25 minutes.

Heat caramels and evaporated milk in medium saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in chopped pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips.

Then spread remaining batter over all. Bake 30 minutes longer. Remove from oven and cool for at least 30 minutes. Serve turtle cake with ice cream, drizzled with caramel sauce, additional chopped nuts. Garnish with fresh fruit.