Chocolate Turtle Cake – This decadent cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It’s so easy to make and a hit at parties!
I love everything that’s the turtle. The sticky caramel that contrasts with the crunchy pecans and decadent chocolate is a combination I can’t resist. Put it in cake form and you’ll have a mega-hit. It’s one of the best cakes I’ve ever made and we absolutely loved it.
Poke cakes get their name because after baking, you make holes in the cake and you coat it with a satisfying sweet mixture, usually sweetened condensed milk and caramel sauce, but it can vary. The sauce seeps through the holes, making the cake incredibly moist and tender, and this turtle cake is no exception. When you place a slice of cake on a plate, you can literally see the caramel mixture oozing from the bottom of the cake.
I filled this chocolate turtle cake with whipped topping (you can use whipped cream, but the whipped topping holds better at room temperature or warmer and doesn’t deflate like whipped cream), salty caramel sauce (which is a great salty-sweet contrast to the sweetness of the cake), chocolate chips and chopped Fisher pecans. So many textures and flavors in every bite!
To make this recipe, you will need the following ingredients:
Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounces) bags of caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
How to make it :
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk, and butter and stir constantly till melted.
Pour melted Carmel over the cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Enjoy
