Chocolate Turtle Cake
A decadent Chocolate Turtle Cake featuring layers of chocolate, caramel, and pecans.
Equipment
- 9x13-inch pan For baking the cake.
- Mixing bowl For combining ingredients.
- Wooden spoon For poking holes in the cake.
Ingredients
Main Ingredients
- 1 box devil’s food chocolate cake mix
- 1 can sweetened condensed milk
- 1 jar caramel sundae topping
- 1 container whipped topping, thawed
- 0.5 cup chopped pecans
- 0.5 cup mini semi-sweet chocolate chips
- 0.33 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with aluminum foil and spray it with cooking spray.
- Prepare the chocolate cake mix according to the package instructions and bake it in the prepared pan.
- In a medium bowl, mix the sweetened condensed milk and caramel topping.
- Once the cake is baked, take it out of the oven and use the end of a wooden spoon to poke holes all over the cake's surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the holes in the cake, ensuring even distribution.
- Chill the cake in the fridge for about 10 minutes to cool slightly.
- Remove the cake from the fridge and spread the whipped topping over the surface.
- Sprinkle the chopped pecans and mini chocolate chips over the whipped topping.
- Cover the cake and refrigerate for at least 2 hours, or overnight for the best results.
- Before serving, drizzle the salted caramel sauce over the cake.
- Slice and indulge in your delectable Salted Caramel Chocolate Poke Cake!
Notes
For an extra touch, consider adding a sprinkle of sea salt on top for a burst of flavor.