Chocolate Turtle Cake
Ingredients:
- 1 box (15.25 ounces) Devil’s Food chocolate cake mix
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sundae topping
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup chopped pecans
- 1/2 cup mini semi-sweet chocolate chips
- 1/3 cup salted caramel sauce
Directions:
1. Prepare the chocolate cake mix according to the package instructions and bake in a 9x13 inch pan. Allow the cake to cool completely.
2. Once cooled, poke holes evenly all over the cake using the handle of a wooden spoon or a fork.
3. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
4. Spread the caramel sundae topping evenly over the top of the cake.
5. Refrigerate the cake for about 1 hour to allow the layers to set.
6. Spread the thawed whipped topping evenly over the caramel layer.
7. Sprinkle the chopped pecans and mini semi-sweet chocolate chips evenly on top.
8. Drizzle the salted caramel sauce over the entire cake for a finishing touch.
9. Keep refrigerated until ready to serve.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use a toothpick or skewer to poke holes evenly and deeply for better absorption of the condensed milk.
Chill the cake for a few hours or overnight for the best flavor and texture.