Chocolate Turtle Cake
User Reviews
4.5
Chocolate Turtle Cake
Description
Chocolate Turtle Cake starts with a devil's food cake mix baked in a 9×13-inch pan. Once baked, the cake is carefully punctured with many holes to allow a sweet blend of sweetened condensed milk and caramel sundae topping to soak into the crumb. Chilling the cake briefly prevents the whipped topping from melting when spread over. The dessert is finished with chopped pecans, chocolate chips, and extra caramel sauce drizzled on top to enhance flavor and texture. These layers combine to offer a moist, creamy dessert with a balance of chocolate, caramel, and nutty elements.
The preparation uses a box cake mix, but homemade cake can be substituted if preferred. Combining the sweetened condensed milk with caramel topping before pouring creates a syrup that enriches the cake crumb. Cooling in the refrigerator briefly after adding the syrup keeps the whipped topping stable.
This cake is suited for serving chilled. Its rich and moist nature makes it a satisfying dessert after a meal or a thoughtful choice for gatherings.
The cake stores well when sealed airtight in the refrigerator for up to five days, allowing flexibility for advance preparation. Adjust the cake baking time slightly to avoid dryness, as suggested in the method.
Ingredients
- 1 (15.25 ounce) devil’s food chocolate cake mix box
- 1 (14 ounce) sweetened condensed milk can
- 1 (12 ounce) caramel sundae topping jar
- 1 (8 ounce) whipped topping thawed (I used fat-free, container
- ½ cup pecans chopped, Fisher brand
- ½ cup chocolate chips full-size okay, mini, semi-sweet
- ⅓ cup caramel sauce or as desired (homemade or store-bought, or regular caramel sauce okay, salted
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.
Notes
- You can substitute the chocolate cake mix with your own devil's food cake recipe if desired.
- Store the cake covered in the refrigerator for up to five days to maintain freshness.
- When baking the cake, check a few minutes before the package time to prevent overdrying, as ovens vary.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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