Turtle Caramel Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 1 cup whole milk
02 - 3 large eggs
03 - 1/3 cup canola oil
04 - 1 box German chocolate cake mix

→ Caramel Filling Components

05 - 1/2 cup evaporated milk
06 - 3/4 cup unsalted butter, melted
07 - 1 package (11 oz) caramel bits

→ For Layers and Top

08 - 1 container chocolate fudge frosting
09 - 1 cup semi-sweet chocolate chips, split (1/4 cup for top, 3/4 cup for filling)
10 - 2 cups pecans, chopped, split (1 cup for filling, 1 cup for the top)

# Instructions:

01 - Preheat the oven to 350°F. Coat a 9×13 baking pan with non-stick spray to ensure the cake releases easily.
02 - Grab a big bowl and mix up the cake mix, eggs, milk, and oil using a hand mixer. Beat until it’s smooth and lump-free, which should take about 2 minutes.
03 - Pour half of your batter into your greased pan and spread it evenly. Bake this part for 15 minutes—it’s just the start, so it won’t be fully baked yet.
04 - While the base layer bakes, melt the caramel bits with the butter and evaporated milk in a medium saucepan over medium heat. Whisk constantly until the mixture is smooth and runny.
05 - Take the partially baked cake out of the oven and pour your warm caramel mixture evenly over it. Sprinkle on 3/4 cup of chocolate chips and 1 cup of chopped pecans, letting them settle into the gooey caramel.
06 - Spoon the remaining batter in small dollops over the caramel and nut layer. Gently connect the blobs to make a smooth top layer without disrupting the middle.
07 - Place the pan back into the oven and bake for 20 more minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs.
08 - Cool the cake on a wire rack for 2 hours. Don’t skip this step—it ensures that the layers stay firm and set properly.
09 - Once cooled, spread chocolate fudge frosting over the top with a spatula or knife. Sprinkle the leftover chocolate chips and pecans on top for a perfect finish.

# Notes:

01 - This cake tastes even better the next day, so feel free to prepare it a day early.
02 - If caramel bits aren’t available, opt for chopped unwrapped caramels as a substitute.
03 - Wrap leftovers and keep at room temp for up to 3 days, or refrigerate for a week.
04 - For a fancy touch, drizzle warm caramel sauce on individual slices when serving.

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