Chocolate Turtle Cake

Name: Chocolate Turtle Cake
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Yield: 16 servings
Ingredients: 1 (15.25 ounce) box devil’s food chocolate cake mix*; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) jar caramel sundae topping; 1 (8 ounce) container whipped topping; ½ cup Chopped Fisher Pecans; ½ cup mini semi-sweet chocolate chips; ⅓ cup salted caramel sauce

User Reviews

4.5

402 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 35 mins
Servings
16 servings
Calories
261 kcal
Course
Cake
Cuisine
American

Chocolate Turtle Cake

Jade Rice

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🍫😍❤️ This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It's so easy to make, and a huge hit at parties!

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Ingredients

Servings

1 (15.25 ounce) box devil’s food chocolate cake mix*
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel sundae topping
1 (8 ounce) container whipped topping thawed (I used fat-free)
½ cup Chopped Fisher Pecans
½ cup mini semi-sweet chocolate chips full-size okay
⅓ cup salted caramel sauce or as desired (homemade or store-bought, or regular caramel sauce okay)

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Instructions

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
Evenly drizzle the salted caramel sauce before slicing and serving.

Equipments used:

Notes

*If you'd like to make your Devil's Food cake from scratch, I suggest following this recipe (make only the cake itself, not the frosting).
Storage: Cake will keep airtight in the fridge for up to 5 days
Recipe adapted from my Better-Than-Anything Chocolate Cake.

Nutrition Information

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Serving 1serving Calories 261kcal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 15mg (5%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 28g (56%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 261 kcal

% Daily Value*

Serving	1serving
Calories	261kcal	13%
Carbohydrates	36g	12%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	5g	29%
Cholesterol	15mg	5%
Sodium	104mg	4%
Fiber	1g	4%
Sugar	28g	56%