🍫 Turtle Caramel Cake 🥜
Ingredients
For the Cake:
1 box (15.25 oz) chocolate cake mix
1¼ cups (300ml) water
½ cup (120ml) vegetable oil
3 large eggs
For the Topping:
1 cup (115g) chopped pecans, toasted
1 (12 oz) jar caramel topping (or homemade salted caramel sauce)
½ cup (120ml) heavy cream
½ cup (90g) semi-sweet chocolate chips
½ cup (90g) milk chocolate chips
2 tbsp (28g) unsalted butter
½ tsp pure vanilla extract
Instructions
Prep & Preheat
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish, or line with parchment for easy removal.
Make the Cake Batter
In a large bowl, combine cake mix, water, oil, and eggs. Beat with a hand mixer or whisk for 2 minutes until smooth and fully blended. Pour into the prepared pan and spread evenly.
Bake
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
Toast the Pecans
While the cake bakes or cools, toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
Warm the Caramel
In a small saucepan, gently heat caramel topping and heavy cream over medium-low heat, stirring constantly, until smooth and pourable (about 2–3 minutes). Do not boil.
Poke & Soak
Using a wooden skewer or fork, poke holes evenly across the warm cake surface. Slowly pour the warm caramel-cream mixture over the cake, allowing it to seep into the holes. Work gently to distribute evenly.
Add Pecans
Sprinkle toasted pecans evenly over the caramel layer.
Make the Chocolate Drizzle
In a microwave-safe bowl, combine both chocolates, butter, and vanilla. Microwave in 30-second intervals, stirring between each, until melted and smooth (or use a double boiler). Stir until glossy.
Finish & Set
Drizzle or pour the melted chocolate over the pecans, covering the surface evenly. Let the cake cool completely at room temperature (about 1 hour) to allow layers to set before slicing.