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Chocolate Turtle Cake Recipe

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4.3 from 11 reviews

  • Author: Chef
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Description

This rich and indulgent Chocolate Turtle Cake combines moist devil’s food cake layers with a luscious caramel-pecan filling and a melty chocolate chip topping. The cake is built with two layers of cake batter sandwiching a gooey, nutty caramel center, then baked until perfectly tender. Drizzled with additional caramel topping and sprinkled with chopped pecans, it’s an irresistible dessert to serve warm with vanilla ice cream or enjoy on its own.

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix box

Caramel Filling

  • 1 bag (11 oz) caramels, unwrapped (about 36 caramels)
  • 1/2 cup evaporated milk (from 12-oz can)
  • 1 cup chopped pecans

Topping

  • 1 cup semisweet chocolate chips
  • Caramel topping, if desired
  • Chopped pecans, if desired
  • Vanilla ice cream, if desired

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (or 325°F if using a dark or nonstick pan). Spray the bottom and sides of a 13×9-inch baking pan with cooking spray to prevent sticking.
  2. Make and Bake Cake Base: Prepare the devil’s food cake batter according to the instructions on the box, mixing in water, vegetable oil, and eggs as directed. Pour half of the batter evenly into the prepared pan and bake for 12 minutes to set the base layer.
  3. Prepare Caramel-Pecan Mixture: While the cake base bakes, combine the unwrapped caramels and evaporated milk in a 1-quart saucepan over medium-low heat. Stir frequently until the caramels melt completely into a smooth mixture. Remove from heat and stir in the chopped pecans.
  4. Assemble Middle and Top Layers: Pour the warm caramel-pecan mixture over the partially baked cake layer in the pan. Evenly sprinkle the semisweet chocolate chips on top of the caramel layer. Then, carefully spread the remaining half of the cake batter over the chocolate chips, covering them gently and evenly.
  5. Bake Final Cake: Return the cake to the oven and bake for 25 to 28 minutes, or until the top springs back when lightly touched and a knife inserted near the center comes out mostly clean. Once done, run a knife around the edges of the pan to loosen the cake and allow it to cool for at least 30 minutes.
  6. Serve and Garnish: Drizzle the cake with additional caramel topping and sprinkle with extra chopped pecans if desired. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream alongside. Store the cake loosely covered at room temperature to maintain freshness.

Notes

  • Use a dark or nonstick pan? Lower oven temperature to 325°F to prevent overbaking.
  • Be careful spreading the top layer of batter to avoid disturbing the caramel and chocolate chips below.
  • Allowing cake to cool properly ensures cleaner slices and better texture.
  • For extra decadence, serve with vanilla ice cream and a drizzle of caramel sauce.
  • Storing loosely covered at room temperature helps keep the cake moist for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/chocolate-turtle-cake-recipe/