Ingredients:
• 1 box German chocolate cake mix
• 1 cup whole milk
• 3 large eggs
• 1/3 cup canola oil
• 11 oz caramel bits
• 3/4 cup unsalted butter, melted
• 1/2 cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 2 cups chopped pecans
• 1 container chocolate fudge frosting
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PREPARATION:
Prepare the Cake Batter:
• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
• In a large bowl, combine the German chocolate cake mix, whole milk, eggs, and canola oil. Use a hand mixer to blend until the mixture is smooth and well combined.
• First Bake:
• Pour half of the prepared batter into the greased baking dish.
• Bake in the preheated oven for approximately 15 minutes, or until the top is set.
• Prepare the Caramel Filling:
• While the first layer bakes, place a saucepan over medium heat and add the caramel bits, melted butter, and evaporated milk.
• Stir continuously until the caramel bits are fully melted and the mixture is smooth.
• Assemble the Layers:
• Remove the partially baked cake from the oven.
• Evenly pour the warm caramel mixture over the baked layer.
• Sprinkle 3/4 cup of the semi-sweet chocolate chips and 1 cup of the chopped pecans over the caramel layer.
• Gently spoon the remaining cake batter over the toppings, spreading it carefully to cover the caramel, chocolate chips, and pecans completely.
• Second Bake:
• Return the assembled cake to the oven.
• Bake for an additional 20 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
• Frost and Garnish:
• Allow the cake to cool completely in the baking dish.
• Once cooled, soften the chocolate fudge frosting by stirring it or microwaving it for about 10-15 seconds.
• Spread the softened frosting evenly over the top of the cake.
• For an added touch, sprinkle the remaining chocolate chips and chopped pecans over the frosting.
Variations:
• For an adult twist, consider adding a splash of bourbon, rum, or coffee liqueur to the caramel filling.
• Substitute pecans with toasted walnuts or almonds for a different flavor profile.
• Drizzle additional caramel sauce over the frosted cake for extra indulgence.
Storage Tips:
• Once cooled, cover the cake tightly and store it in the refrigerator for up to one week.
• For longer storage, slice the cake and wrap individual pieces in plastic wrap, then place them in an airtight container in the freezer for up to three months. Thaw at room temperature before serving.
Enjoy this sumptuous Turtle Caramel Cake as a show-stopping dessert for any special occasion or simply as a treat to satisfy your sweet cravings.
Enjoy !
