Turtle Caramel Delight (Print)
Chocolate, pecans, and caramel stacked in thick, fudgy layers. Fluffy chocolate frosting on top for a real comfort treat.
# Ingredients:
→ Cake Base
01 -
80 ml canola oil
02 -
3 large eggs
03 -
240 ml whole milk
04 -
1 box (about 432 g) German chocolate cake mix
→ Caramel Filling
05 -
120 ml evaporated milk
06 -
170 g melted unsalted butter
07 -
310 g caramel bits
→ Toppings
08 -
1 tub (450 g or so) chocolate fudge frosting
09 -
200 g pecans, roughly chopped
10 -
170 g semi-sweet chocolate chips
# Steps:
01 -
Once everything has cooled off, swipe frosting over the top, then sprinkle the leftover chocolate chips and pecans all over.
02 -
Pop the cake on a rack and leave it alone for a couple of hours until it isn't warm.
03 -
Stick the dish back in the oven and bake another 20 minutes or so. Poke it with a toothpick. If you see just a few crumbs, it's good.
04 -
Drop the leftover batter across the top and gently spread it out with a knife to cover the caramel layer.
05 -
Toss on 3/4 cup (about 130 g) chocolate chips and 1 cup (about 100 g) chopped pecans over the caramel.
06 -
Pull the half-baked cake out, then pour your warm caramel sauce evenly over it.
07 -
While the base is baking, toss caramel bits, melted butter, and evaporated milk into a pot. Warm them up on medium, whisking until everything's melted and smooth.
08 -
Pour in half the combined batter and bake for 15 minutes.
09 -
Mix German chocolate cake mix, eggs, oil, and milk in a big bowl. Beat it with a hand mixer until it's creamy. Give it about 2 minutes.
10 -
Turn the oven to 175°C. Spray a 23x33 cm baking dish so nothing sticks.
# Notes:
01 -
Let the cake get completely cool before icing so it goes on smooth and doesn't melt off.
02 -
Pick fresh, good pecans and chocolate chips for the best taste.