Chocolate Turtle Cake – This decadent cake is topped with whipped topping, salted caramel sauce, mini chocolate chips and chopped pecans. It’s so easy to make and a hit at parties!
I love everything that’s turtle. The sticky caramel that contrasts with the crunchy pecans and decadent chocolate is a combination I can’t resist. Put it in cake form and you’ll have a mega hit. It’s one of the best cakes I’ve ever made and we absolutely loved it.
Poke cakes get their name because after baking, you make holes in the cake and you coat it with a satisfying sweet mixture, usually sweetened condensed milk and caramel sauce, but it can vary. The sauce seeps through the holes, making the cake incredibly moist and tender, and this turtle cake is no exception. When you place a slice of cake on a plate, you can literally see the caramel mixture oozing from the bottom of the cake.
I filled this chocolate turtle cake with whipped topping (you can use whipped cream, but the whipped topping holds better at room temperature or warmer and doesn’t deflate like whipped cream), salty caramel sauce (which is a great salty-sweet contrast to the sweetness of the cake), chocolate chips and chopped Fisher pecans. So many textures and flavours in every bite!
To make this recipe, you will need the following ingredients:
For complete ingredients and baking instructions, please go to the next page or open the (>) button and don’t forget to SHARE with your friends on Facebook.
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
How to make it :
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Source : allrecipes.com
I like all your cakes recipes hope you Be on my Facebook page for the holidays recipes for us America in the cicises we Delicious Recipes Mrs Just cook well I’m amazed.
I have the ingredients to make this cake and it sounds delicious but I have a question? It calls for 2 cups pecans – you use 1 cup in between layers of cake per directions but doesn’t say what to do with the othe cup of pecans? Also does anything go on top of the cake after the other layers are added? Thanks!
I’m a little confused as well. The narrative mentions “poke cakes” and “filling this cake” with whipped topping that’s not mentioned at all in the ingredients, nor is poking holes in any part of the cake. And like Debra mentioned, there are no instructions for what goes on top of the cake, although I presume from the photo it’s a portion of the caramel mixture and the rest of the pecans. There isn’t any visual representation of the whipped topping in the photo, so it goes where exactly?
I agree with the previous comments. Where are the rest of the directions?
where do you get the topping from and where do you use the whipped crean and other cup of pecans.
Go to allrecipes.com .They may have the recipe there also.
Agree with issues in previous comments
I’m gonna add the cup of pecans and chocolate chips in the middle layer, then pour rest of cake batter in, cook, then I will poke the cake and pour the caramel topping on top. I didn’t understand the instructions either. I will let you know how it turns out.