Ingredients
Cake
- 1 box chocolate cake mix (15.25 oz), prepared according to package instructions
Filling & Toppings
- 14 ounces Eagle Brand Caramel Flavored Sweetened Condensed Milk
- 16 ounces store-bought chocolate frosting
- 1 cup chopped pecans
- ½ cup mini chocolate chips
- Store-bought caramel syrup, for drizzling on top
Instructions
- Prepare the Cake: Follow the instructions on the chocolate cake mix box to prepare the batter. Pour the batter into a greased baking pan and bake according to package directions until a toothpick inserted in the center comes out clean.
- Poke the Cake: Once the cake is baked and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake surface about 1 inch apart.
- Add Caramel Layer: Pour the 14 ounces of caramel flavored sweetened condensed milk evenly over the poked cake, letting it seep into the holes for a rich, gooey filling.
- Chill the Cake: Refrigerate the cake for at least 1 hour to allow the caramel to set and the flavors to meld.
- Frost the Cake: Spread the 16 ounces of chocolate frosting evenly over the chilled cake, covering the entire surface.
- Add Toppings: Sprinkle the chopped pecans and mini chocolate chips evenly over the frosted cake.
- Drizzle with Caramel Syrup: Finish by drizzling store-bought caramel syrup over the top of the cake to enhance the turtle flavor.
- Serve: Cut into squares and serve. Keep leftover cake refrigerated.
Notes
- Use warm cake for easier poking and better caramel absorption.
- Refrigerating before frosting helps the caramel set so the frosting spreads smoothly.
- Store the cake covered in the refrigerator for up to 4 days.
- You can substitute pecans with walnuts if preferred.
- For added texture, lightly toast the pecans before topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
