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Chocolate Turtle Cake Recipe

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This recipe for Chocolate Turtle Cake is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cake
1 box Devil’s Food chocolate cake mix
For the Filling
1 can Sweetened condensed milk
1 cup Caramel sundae topping
For the Topping
1 tub Whipped topping, thawed
1 cup Chopped pecans
1 cup Mini semi-sweet chocolate chips
For Drizzling
1 cup Salted caramel sauce
Directions:
Directions:
Preparation
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, then spray lightly with cooking oil. Prepare the Devil’s Food cake mix according to the package instructions, pouring the batter into the pan. Bake as directed, checking for doneness around 3–5 minutes early with a toothpick until it comes out clean.
Mix the sweetened condensed milk and caramel topping in a bowl while the cake bakes. When the cake is out of the oven, gently poke about 60 evenly spaced holes across the warm surface using the handle of a wooden spoon. Carefully pour the milk-caramel mixture over the cake, ensuring it seeps into every hole. Let the cake cool for 10 minutes.
Spread the thawed whipped topping evenly over the slightly cooled cake. Sprinkle the top with chopped pecans and mini chocolate chips for that extra crunch and sweetness. Cover and refrigerate for at least 2 hours, or overnight for the best flavor and texture.
Drizzle with salted caramel sauce just before serving. Slice into squares, and enjoy a slice of this heavenly Chocolate Turtle Cake with friends or family!

 

 

 

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