Turtle Caramel Cake Ingredients:
1 cup semi-sweet chocolate chips
2 cups chopped pecans
¾ cup unsalted sweet cream butter, melted
½ cup evaporated milk
1 package (11 oz) caramel bits
1 box German chocolate cake mix
1 cup whole milk
3 large eggs
⅓ cup canola oil
1 container of chocolate fudge frosting
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick baking spray to prevent sticking.
Step 2: Prepare the Cake Batter
In a large bowl, use a hand mixer to beat together the German chocolate cake mix, oil, eggs, and whole milk until the batter is smooth and well combined.
Step 3: Bake the First Layer
Pour half of the cake batter into the prepared baking dish and bake for 15 minutes. The cake should be partially set but not fully cooked.
Step 4: Prepare the Caramel Sauce
While the cake is baking, combine the caramel bits, melted butter, and evaporated milk in a saucepan. Heat over medium heat, stirring constantly, until the mixture is melted and smooth.
Step 5: Add Caramel Layer
Remove the partially baked cake from the oven. Pour the caramel mixture evenly over the baked cake layer.
Step 6: Add Chocolate and Pecans
Sprinkle the semi-sweet chocolate chips and chopped pecans evenly over the caramel layer.
Step 7: Add the Remaining Cake Batter
Carefully pour the remaining cake batter over the caramel and nut layers. Spread it evenly with a spatula.
Step 8: Bake the Cake
Return the cake to the oven and bake for an additional 20 minutes, or until the cake is fully cooked and a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake
Allow the cake to cool completely in the baking dish on a wire rack.
Step 10: Frost and Decorate
Once cooled, soften the chocolate fudge frosting in the microwave or at room temperature. Spread it evenly over the cooled cake.
Step 11: Garnish
Finish by sprinkling additional chocolate chips and chopped pecans on top of the frosting for extra crunch and decoration.