This decadent cake combines rich chocolate, gooey caramel, and crunchy pecans for the ultimate dessert experience. It’s surprisingly simple to make, delivering the classic “turtle” candy flavor in every delicious bite.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12
Ingredients
For the Cake:
1 box (15.25 oz) German chocolate cake mix
1 cup whole milk
3 large eggs
⅓ cup canola oil
For the Caramel Layer:
1 bag (11 oz) caramel bits (or unwrapped soft caramels)
¾ cup unsalted butter, melted
½ cup evaporated milk
For the Topping:
1 cup semi-sweet chocolate chips, divided
2 cups chopped pecans, divided
1 container (16 oz) chocolate fudge frosting
Instructions:
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Instructions
Prep: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan with non-stick baking spray.
Make the Batter: In a large bowl, using a hand mixer (or by hand with a whisk), beat together the German chocolate cake mix, milk, eggs, and canola oil. Mix until the ingredients are fully combined and the batter is smooth.
First Bake: Pour half of the cake batter into the prepared pan. Bake for 15 minutes. Remove the pan from the oven (leave the oven on).
Make the Caramel Sauce: While the first layer bakes, combine the caramel bits, melted butter, and evaporated milk in a medium saucepan. Cook over medium heat, stirring constantly, until the caramels are completely melted and the sauce is smooth.
Assemble the Layers: Immediately pour the warm caramel sauce evenly over the baked cake layer in the pan. Sprinkle ½ cup of the chocolate chips and 1 cup of the chopped pecans over the caramel.
Second Bake: Carefully pour the remaining cake batter over the caramel, chocolate, and pecan layer. Use a spatula to spread it evenly. Place the pan back in the oven and bake for an additional 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow the cake to cool completely in the pan. This is crucial before adding the frosting.
Frost and Garnish: Once the cake is completely cool, soften the container of chocolate fudge frosting by stirring it or microwaving it for 10-15 seconds. Spread the frosting evenly over the top of the cake. Garnish with the remaining chocolate chips and chopped pecans.
Serve: Slice, serve, and enjoy! Store any leftovers covered at room temperature.
Notes
Caramel Substitute: If you’re not a fan of caramel, you can substitute an 11-oz bag of butterscotch or toffee chips for a different flavor profile.
From-Scratch Option: Feel free to use your favorite homemade chocolate cake recipe instead of the box mix. You will need approximately 5-6 cups of batter.
Ganache Drizzle: For an extra-rich finish, you can drizzle the finished cake with a simple chocolate ganache instead of using the canned frosting.
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