Turtle Caramel Cake
Decadent Turtle Caramel Cake with Rich Chocolate, Gooey Caramel, and Crunchy Pecans
Ingredients:
For the Cake:
1 box chocolate cake mix (plus ingredients listed on the box)
1 cup unsalted butter, softened
1/2 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/2 cup sour cream
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
1 cup pecan halves, toasted
1 cup semi-sweet chocolate chips
1/2 cup caramel sauce (from above)
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the chocolate cake mix according to the package instructions. Set aside.
In a large bowl, beat the butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients.
Fold in the prepared chocolate cake mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Caramel Sauce:
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then increase the heat to high.
Cook without stirring until the sugar turns a deep amber color, about 8-10 minutes.
Remove from heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt. The mixture will bubble up vigorously.
Allow the caramel to cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate. Drizzle with half of the caramel sauce, allowing it to soak into the cake.
Sprinkle with half of the toasted pecans and chocolate chips.
Place the second cake layer on top and repeat the drizzling with caramel, pecans, and chocolate chips.
Garnish and Serve:
Drizzle any remaining caramel sauce over the top of the cake.
Garnish with additional toasted pecans and chocolate chips, if desired.
Serve immediately or refrigerate until ready to serve.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
cal: 450 kcal per slice | Servings: 12 servings
