Heavenly Turtle Cake Recipe

Name: Heavenly Turtle Cake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 (18 1/4 ounce) package German chocolate cake mix; water (amount called for on cake mix package); vegetable oil (amount called for on cake mix package); eggs (amount called for on cake mix package); 1 (14 ounce) can sweetened condensed milk; 1 (14 ounce) bag Kraft caramels; 1/2 cup (1 stick) unsalted butter; 2 (12 ounce) packages semi-sweet chocolate chips; 1/2 cup chopped pecans

Indulge in the decadent Heavenly Turtle Cake – a thick, gooey chocolate caramel masterpiece! This irresistible recipe, perfected through countless tweaks, is a guaranteed party hit. Layers of moist cake, rich caramel, and decadent chocolate chips create a symphony of flavor. A word of caution: this is incredibly rich and satisfying (in weight and calories!), but absolutely worth every delicious bite. Prepare to be amazed!

Prep Time 30 mins

Cook Time 75 mins

Calories 468.1 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Heavenly Turtle Cake

1 (18 1/4 ounce) package German chocolate cake mix
water (amount called for on cake mix package)
vegetable oil (amount called for on cake mix package)
eggs (amount called for on cake mix package)
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) bag Kraft caramels
1/2 cup (1 stick) unsalted butter
2 (12 ounce) packages semi-sweet chocolate chips
1/2 cup chopped pecans

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How to Make Heavenly Turtle Cake

Preheat oven to 350°F (175°C).
Prepare your favorite chocolate cake mix according to package directions.
Grease and flour a 13x9 inch baking pan. Pour half of the cake batter into the prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
In a heavy-bottomed saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 14 oz (397g) can of caramel candies and 1 (14 oz) can sweetened condensed milk. Stir constantly until smooth and creamy, ensuring no caramel lumps remain.
Sprinkle 1 (12 oz) bag of semi-sweet chocolate chips and 1/2 cup chopped pecans (or walnuts) over the first layer of cake in the pan. Pour the caramel mixture evenly over the chocolate chips and nuts. Top with a second (12 oz) bag of semi-sweet chocolate chips and the remaining cake batter.
Bake for an additional 25-30 minutes, or until the top layer of cake springs back when lightly touched.
Let the cake cool completely in the pan before cutting and serving.
For the best flavor, bake this cake a day in advance.