Description
This rich and decadent Chocolate Turtle Cake combines a moist Devil’s Food chocolate cake base with luscious layers of sweetened condensed milk, caramel, whipped topping, and crunchy pecans, finished with mini chocolate chips and a drizzle of salted caramel sauce. Perfect for chocolate lovers seeking a dessert with a delightful balance of creamy, sweet, and nutty flavors.
Ingredients
Scale
Cake
- 1 box (15.25 oz) Devil’s Food chocolate cake mix
Toppings & Fillings
- 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)
- ½ cup mini semi-sweet chocolate chips
- â…“ cup salted caramel sauce
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
- Make the Batter: Follow the instructions on the Devil’s Food chocolate cake mix box, typically combining the mix with water, eggs, and oil as stated.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes.
- Poke Holes in Cake: Using a fork, poke several holes across the surface of the warm cake. This allows the sweetened condensed milk to soak deeply and infuse the cake.
- Add Sweetened Condensed Milk: Pour the 14 oz can evenly over the warm cake so it seeps into the holes. Let the cake cool completely to room temperature.
- Spread Caramel Sundae Topping: Drizzle and evenly spread the caramel sundae topping over the entire surface of the cooled cake.
- Apply Whipped Topping: Spread the thawed whipped topping evenly over the caramel layer to create a creamy topping.
- Add Nuts and Chocolate Chips: Sprinkle the chopped pecans and mini semi-sweet chocolate chips evenly on top of the whipped topping for texture and flavor contrast.
- Drizzle Salted Caramel Sauce: Finish by drizzling the salted caramel sauce over the entire cake to add a rich and slightly salty caramel accent.
- Chill: Refrigerate the cake for at least 2 hours to allow flavors to meld and the toppings to set firmly.
- Serve: Slice the cake into 12 servings and enjoy this indulgent dessert with family or friends.
Notes
- Use a fork to create holes while the cake is warm to maximize absorption of sweetened condensed milk.
- Ensure the whipped topping is thawed fully before spreading for smooth application.
- Allow the cake to chill adequately to enhance flavor blending and texture before serving.
- For an extra touch, lightly toast pecans beforehand to enhance their nutty flavor.
- This cake can be stored covered in the refrigerator for up to 3 days.
