Chocolate Turtle Cake
This Chocolate Turtle Cake is rich, gooey, and topped with whipped cream, caramel, pecans, and chocolate chips. The perfect party dessert!
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
- ½ cup chopped pecans Fisher recommended
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce for drizzling
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with aluminum foil and spray lightly with cooking oil.
- Prepare the cake batter according to the package instructions and pour into the prepared pan.
- Bake as directed on the box, but check for doneness about 3–5 minutes early using a toothpick.
Step 2: Soak with Caramel
- While the cake bakes, mix sweetened condensed milk and caramel topping in a bowl.
- Once the cake is out of the oven, use the handle of a wooden spoon to poke about 60 evenly spaced holes across the surface.
- Slowly pour the milk-caramel mixture over the cake, making sure it soaks into all the holes. Let cool for 10 minutes.
Step 3: Chill and Top
- Spread the whipped topping evenly over the slightly cooled cake.
- Sprinkle with chopped pecans and mini chocolate chips.
- Cover and refrigerate for at least 2 hours—or overnight for best results.
Step 4: Serve
- Before serving, drizzle with salted caramel sauce. Slice into squares and enjoy!