Chocolate Turtle Cake

Published 9:13 am Thursday, November 13, 2014

1 box Betty Crocker super moist devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

2 14-ounce bags caramels

1 cup evaporated milk

16 ounces chopped pecans

1 bag (6-ounce) semi sweet chocolate chips

Preheat oven to 350 degrees. If a dark pan or nonstick pan is used, preheat oven to 325 degrees. Grease or spray a 13×9-inch pan. Prepare cake batter as directed on box. Pour half of the batter into the pan and refrigerate the remaining batter. Bake the first layer of cake for 22 minutes.

While the first layer of cake is baking, heat 1 bag caramels and 1/2 cup evaporated milk in a 2-quart saucepan, stirring frequently until caramels are melted. Stir in 8 ounces of pecans.

Pour caramel mixture over warm cake in pan and sprinkle with chocolate chips. Spread the top with remaining batter. Bake for an additional 25 to 28 minutes or until cake springs back when lightly touched. Melt the remaining caramels and evaporated milk together and stir in remaining pecans. Pour over warm cake.

Run knife around sides of pan to loosen cake. Cool at least 30 minutes before serving. Cake can be topped with ice cream or whipped cream and drizzled with toppings and a sprinkle of pecans.

Liz Robin, Jeanerette