Decadent Turtle Caramel Cake: A Symphony of Chocolate, Caramel, and Pecans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake comes out easily after baking.

In a large bowl, combine the German chocolate cake mix, whole milk, eggs, and canola oil. Mix everything together until the batter is smooth and well-combined.

Pour the batter evenly into the prepared cake pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, prepare the caramel filling. In a medium saucepan, melt the caramel bits with the evaporated milk over low to medium heat, stirring constantly until smooth and creamy.

Once the cakes are cooled, spread a generous layer of the caramel mixture over the top of one of the cake layers. Sprinkle half of the chopped pecans over the caramel.

Place the second cake layer on top and frost the entire cake with chocolate fudge frosting. Be sure to cover all sides evenly.

Finally, sprinkle the remaining chopped pecans on top of the frosted cake, and drizzle some of the leftover caramel over the top for an extra indulgent finish.

How to Make
Start by preheating your oven to 350°F and preparing your cake pans by greasing them and dusting them with flour. This will help the cake come out smoothly once baked.

In a large mixing bowl, combine the German chocolate cake mix, milk, eggs, and canola oil. Use an electric mixer or a whisk to blend the ingredients until the batter is smooth and free of lumps.

Once the batter is ready, evenly distribute it into the prepared cake pans. Make sure each pan has the same amount to ensure even baking.

Bake the cakes for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

The baking time may vary slightly depending on your oven, so be sure to check for doneness.
While the cakes are cooling, begin making the caramel filling.

Melt the caramel bits and evaporated milk together in a saucepan over low heat, stirring constantly to avoid burning. Once it’s smooth, remove from the heat.

After the cakes have cooled, spread a thick layer of the caramel sauce over the first layer. Sprinkle half of the chopped pecans on top, pressing gently to help them adhere.

Top with the second layer of cake, then frost the entire cake with a generous amount of chocolate fudge frosting.

Sprinkle the remaining pecans on top, and drizzle with the remaining caramel for a final touch of decadence.

Variations