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Chocolate Turtle Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Turtle Cake is a luscious layered dessert that combines a moist Devil’s Food chocolate cake with rich sweetened condensed milk, gooey caramel, whipped topping, crunchy pecans, and chocolate chips. Finished with a drizzle of salted caramel sauce, this cake is perfect for celebrations or any occasion craving a rich and indulgent treat.

Ingredients

Scale

Cake

  • 1 box (15.25 oz) Devil’s Food chocolate cake mix

Toppings

  • 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
  • ⅓ cup salted caramel sauce

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C) to get ready for baking the chocolate cake.
  2. Mix the Cake Batter: Prepare the chocolate cake mix according to the package instructions, which typically require adding water, eggs, and oil. Mix until smooth and well combined.
  3. Bake the Cake: Pour the batter into a greased 9×13-inch baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool for 10 minutes.
  4. Make Holes in Cake: While the cake is still warm, use a fork to poke several holes evenly across the surface to allow the sweetened condensed milk to seep in.
  5. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the warm cake, soaking into the holes. Allow the cake to cool completely so the milk absorbs well.
  6. Apply Caramel and Whipped Topping: Drizzle the caramel sundae topping over the cake and spread it evenly. Then spread the thawed whipped topping in an even layer over the caramel.
  7. Add Pecans and Chocolate Chips: Sprinkle the chopped pecans and mini semi-sweet chocolate chips on top of the whipped topping to add crunch and more chocolate flavor.
  8. Drizzle Salted Caramel Sauce: Finish by drizzling salted caramel sauce over the top for an extra touch of sweetness and caramel richness.
  9. Chill the Cake: Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the toppings to set properly.
  10. Serve: Slice the chilled cake into 12 servings and enjoy this deliciously rich dessert.

Notes

  • For best results, make sure the cake is warm enough when adding the sweetened condensed milk to help it soak in thoroughly.
  • The chopped pecans add a nice crunchy contrast to the creamy layers, but you can omit them to make the cake nut-free.
  • You can substitute the salted caramel sauce with regular caramel sauce for a less salty sweetness.
  • This cake is best served chilled, but can be kept refrigerated for up to 3 days.
  • Adjust the amount of chocolate chips and pecans based on your preference for texture and sweetness.

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Find it online: https://peruvianfoodrecipes.com/chocolate-turtle-cake-recipe/