Description
Indulge in this rich and decadent Chocolate Turtle Cake, a perfect dessert for chocolate lovers. This cake is made with a moist devil’s food cake mix, topped with sweetened condensed milk, caramel sundae topping, and a layer of whipped topping. It’s finished off with chopped pecans, mini semi-sweet chocolate chips, and a drizzle of salted caramel sauce. Every bite is packed with layers of creamy, chocolatey, nutty goodness—it’s the ultimate dessert for any occasion.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (Devil’s Food)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sundae topping
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup chopped pecans (Fisher)
- 1/2 cup mini semi-sweet chocolate chips
- 1/3 cup salted caramel sauce
Instructions
-
Prepare the Cake:
Preheat the oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
Prepare the cake mix according to the package instructions, using the required water, oil, and eggs.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10-15 minutes. -
Make the Topping:
Once the cake has cooled slightly, use the back of a spoon or a fork to poke holes all over the top of the cake, making sure to go deep enough for the filling to sink into.
In a medium bowl, combine the sweetened condensed milk and caramel sundae topping. Stir until well mixed.
Pour the mixture evenly over the warm cake, allowing it to sink into the holes you made. Let the cake sit for a few minutes to absorb the filling. -
Add the Whipped Topping:
Spread the thawed whipped topping evenly over the entire cake, covering the caramel-filled areas. -
Top the Cake:
Sprinkle the chopped pecans and mini semi-sweet chocolate chips evenly over the whipped topping. -
Drizzle with Caramel Sauce:
Drizzle the salted caramel sauce over the top of the cake for an extra touch of sweetness. -
Chill and Serve:
Refrigerate the cake for at least 2 hours, or until ready to serve. This allows the flavors to meld together and the cake to firm up. - Serve:
Slice and serve chilled, enjoying the rich combination of chocolate, caramel, and pecans in every bite.
Notes
- You can make this cake ahead of time, and it will keep in the refrigerator for up to 3 days.
- If you want a richer flavor, consider adding more chocolate chips or using dark chocolate chips for topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American