Turtle Caramel Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 box German chocolate cake mix
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/3 cup canola oil

→ For the Caramel Filling

05 - 1 package (11 oz) caramel bits
06 - 3/4 cup unsalted butter, melted
07 - 1/2 cup evaporated milk

→ For the Topping and Layers

08 - 1 cup semi-sweet chocolate chips, divided (3/4 cup for filling, 1/4 cup for topping)
09 - 2 cups chopped pecans, divided (1 cup for filling, 1 cup for topping)
10 - 1 container chocolate fudge frosting

# Instructions:

01 - Fire up your oven to 350°F. Grab a 9×13 baking dish and give it a good coating of non-stick cooking spray so your cake won't stick later.
02 - In a large mixing bowl, break out your hand mixer and beat together the German chocolate cake mix, whole milk, eggs, and canola oil. Keep mixing for about 2 minutes until you've got a smooth, well-combined batter without any lumps.
03 - Pour just half of your cake batter into the greased baking dish, spreading it into an even layer. Pop it in the oven for 15 minutes - this is just the first stage of baking, so it won't be fully done yet.
04 - While that first layer is baking, let's get that gooey caramel filling ready. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk it frequently until everything melts together into a smooth, pourable consistency.
05 - Once the 15 minutes are up, pull your partially baked cake from the oven. Pour the warm caramel filling evenly over the top, watching it spread across the warm cake. Then sprinkle 3/4 cup of chocolate chips and 1 cup of chopped pecans over the caramel layer. This middle section is going to be absolutely divine!
06 - Take your remaining cake batter and drop it by spoonfuls over the filling. Don't pour it all at once or you'll displace the filling. Once you've got dollops all over, use a knife to gently spread and connect them into an even layer that completely covers the filling beneath.
07 - Return your layered creation to the oven and bake for another 20 minutes. You'll know it's done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs clinging to it.
08 - Place your finished cake on a wire cooling rack and let it cool completely - this will take about 2 hours. I know it's tempting to dig in right away, but the cooling time lets all those layers set up properly. Trust me, it's worth the wait!
09 - Once the cake has cooled completely, spread the chocolate fudge frosting evenly over the top with a spatula or knife. For the finishing touch, sprinkle the remaining 1/4 cup of chocolate chips and 1 cup of chopped pecans over the frosting. Now you've got a show-stopping turtle cake that tastes just as amazing as it looks!

# Notes:

01 - This cake is even better the next day after the flavors have had time to meld, so don't hesitate to make it a day ahead.
02 - If you can't find caramel bits, you can substitute unwrapped caramel candies, just chop them up a bit before melting.
03 - Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
04 - For an extra-special presentation, drizzle additional warmed caramel sauce over individual slices just before serving.

Back