Chocolate Turtle Cake
Our Chocolate Turtle Cake is a true indulgence. Imagine this; layers of devil food chocolate cake, moist and flavorful infused with a combination of sweetened condensed milk and caramel that creates a burst of taste with every mouthful. It is then topped with a whipped topping, a sprinkle of pecans and mini chocolate chips transforming it into a texturally delightful dessert. The pièce de résistance? A drizzle of salted caramel sauce that flows down the cake, like gold. Whether you're marking an occasion or simply yearning for a treat this cake is your passport to dessert paradise. Step into the world of Chocolate Turtle Cake, where each slice offers a taste of heaven.
16 Servings
Ingredients
- 1 box 15.25 oz. devil’s food chocolate cake mix
- 1 can 14 oz. sweetened condensed milk
- 1 jar 12 oz. caramel sundae topping
- 1 container 8 oz. whipped topping, thawed
- 1/2 c. chopped Fisher pecans
- 1/2 c. mini semi-sweet chocolate chips
- 1/3 c. salted caramel sauce homemade or store-bought
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13 inch pan line it with aluminum foil and give it a coating of cooking spray.
- For the Cake: Follow the instructions mentioned on the cake mix box, which typically involve adding eggs, water and oil. Bake it as directed being careful not to overbake. The cake is ready when you insert a toothpick, into the center. It comes out mostly clean ( 3 to 5 minutes earlier, than what was mentioned on the box).
- For the Topping: While the cake is baking, mix together sweetened condensed milk and caramel topping in a bowl. Stir until everything is well combined.
- Poke the Cake: Once you take out the cake from the oven use the end of a spoon to create evenly spaced holes all over its surface. Around 60 holes should be good.
- Pouring the Topping: Gradually pour the mixture of sweetened condensed milk and caramel over these holes making sure it's distributed evenly.
- Cooling and Adding Toppings: Let the cake cool in your refrigerator for 10 minutes. This step helps in preventing any melting of whipped topping. After cooling down spread whipped topping evenly across the surface of your cake. Sprinkle chopped pecans and mini chocolate chips on top.
- Chill Again: Make sure to cover the cake and place it in the refrigerator, for a minimum of 2 hours but if you can letting it chill overnight is more preferable. This gives time for the flavors to blend together and for the cake to set perfectly.
- As a touch before serving generously drizzle the salted caramel sauce, over the cake adding an additional layer of indulgence.
Notes
To create a gluten-free version of the Chocolate Turtle Cake simply opt for a devil's food chocolate cake mix that is specifically labeled as gluten-free. Make sure to check that all other components of the cake such as the caramel sauce and whipped topping are gluten-free. Fortunately, you can easily find gluten-free alternatives for these ingredients, at grocery stores. So go ahead. Savor your gluten-free treat!