Chocolate Caramel Turtle Cake
Chocolate, caramel, pecans...oh my! This decadent Chocolate Caramel Turtle Cake starts with a mix and is baked in a 9 x 13 pan, so it's perfect for potlucks. If you don't like nuts, it's still delicious...just call it Chocolate Caramel Cake.
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 12
Ingredients
- Cake:
- 1 box German chocolate cake mix
- 1 cup semi-sweet chocolate chips
- 1 cup pecans chopped (optional)
- 1, 11- ounce package caramels Kraft, individually wrapped squares
- 3/4 cup milk
- Frosting:
- 1 stick butter
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 box powdered sugar
- 1 cup pecans chopped (optional)
Instructions
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Prepare cake according to package directions.
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Pour half of the batter in a greased 9 x 13 pan.
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Bake 12 minutes at 350º.
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While the cake is baking, melt caramels and milk over low heat stirring occasionally until smooth.
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After the cake has baked 12 minutes, remove from oven and sprinkle with the chocolate chips and 1 cup of the pecans, then pour caramel sauce on top.
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Pour the remaining cake batter over the sauce and bake an additional 25 minutes or until done.
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Prepare frosting as soon as the cake comes out of the oven (it does not have to cool).
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To prepare frosting, bring butter, cocoa powder, milk and vanilla to a boil over medium heat, stirring occasionally.
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Remove from heat and stir in powdered sugar and pecans.
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Pour over cake and let cool at room temperature.
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Cover and refrigerate 4 hours before serving to allow caramel to set.
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Cake should be stored in the refrigerator.
