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chocolate turtle cake

Chocolate Turtle Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 45 minutes
Servings 20
Author Cindy Campbell

Ingredients

  • 1 box Betty Crocker® SuperMoist® Devil’s Food cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 12 oz jar Caramel Ice Cream Topping
  • 1 1/4 cup finely chopped pecans divided
  • 1 12 oz bag mini semisweet chocolate chips
  • 1 can chocolate icing

Instructions

  1. Heat oven to 350 degrees F. grease (or lightly spray with cooking spray) & flour* bottom only of 13x9x2 rectangular pan.

  2. With an electric mixer, beat cake mix, water, oil and eggs on low speed for 30 seconds, then on medium speed for about 2 minute, scraping bowl as needed (do not overbeat).

  3. Pour half of the batter into pan. Bake 20 minutes.
  4. Remove lid from jar of carmel; heat in the microwave for about 30 seconds.

  5. Remove baked 1/2 of cake from oven and pour about 1/2 to 3/4 of jar of hot caramel over the cake.

  6. Tilt pan so caramel is evenly distributed over the layer.

  7. Sprinkle about 1 cup of chopped pecans in an even layer over the caramel.

  8. Sprinkle 1/2-3/4 of the bag of mini chocolate chips evenly over the caramel.

  9. Carefully pour remaining cake batter over chocolate chips.

  10. Do no stir or disturb layers of caramel/pecans/chocolate chips while evenly distributing remaining batter.

  11. Bake 30 minutes. Cool completely, about 1 hour.
  12. Frost with Chocolate icing of choice.

  13. Sprinkle remaining pecans and chocolate chips over top, and drizzle with some of the remaining caramel.

Recipe Notes

*Instead of Flour, dust bottom of pan with the some of the cake mix