I’ve been doubling the recipe and baking in a 9×13 for years now. Haven’t met a soul that didn’t love these!
This decadent turtle caramel cake is a chocolate lover’s dream. With its rich chocolate cake, gooey caramel pockets, and creamy frosting, it’s a truly indulgent dessert.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| German Chocolate Cake Mix | 1 box |
| Semisweet Chocolate Chips | 1 cup |
| Evaporated Milk | 1/2 cup |
| Melted Unsalted Butter | 3/4 cup |
| Large Eggs | 3 |
| Chopped Pecans | 2 cups |
| Canola Oil | 1/3 cup |
| Butterscotch Chips | 11 ounces |
| Chocolate Fudge Frosting | 1 container |
| Whole Milk | 1 cup |
| Caramel Bits | 11 ounces |
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Cake Batter: In a large mixing bowl, combine German chocolate cake mix, melted butter, canola oil, eggs, and whole milk. Mix until smooth and well combined.
- Add Mix-Ins: Fold in semisweet chocolate chips, chopped pecans, butterscotch chips, and caramel bits.
- Bake: Pour cake batter into prepared baking pan and spread evenly. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and let cake cool completely in the pan on a wire rack.
- Frost: Spread chocolate fudge frosting evenly over the top of the cooled cake.
- Garnish (optional): Garnish with additional chopped pecans or drizzle with caramel sauce.
