Chocolate Turtle Cake

Health score
2%
Chocolate Turtle Cake
90 min.
12
436kcal

Suggestions


Indulge your sweet tooth with a decadent Chocolate Turtle Cake that combines the rich flavors of chocolate, caramel, and pecans in every bite. This delightful dessert is perfect for any occasion, whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself after a long day. With a preparation time of just 90 minutes, you can easily whip up this crowd-pleaser that serves 12 people, making it an ideal choice for gatherings with family and friends.

The base of this cake is a moist and fluffy chocolate cake, made effortlessly with a box of Betty Super Devil's Food Cake Mix. As it bakes, the magic happens when you create a luscious caramel filling, blending melted caramels with evaporated milk and crunchy pecans. This gooey layer is then topped with semisweet chocolate chips, adding a delightful contrast to the cake's rich chocolate flavor.

Once baked to perfection, the cake is drizzled with caramel topping and sprinkled with additional pecans, creating an irresistible finish. For an extra touch of indulgence, serve each slice with a scoop of vanilla ice cream, allowing the warm cake to melt into the cold creaminess. With its combination of textures and flavors, this Chocolate Turtle Cake is sure to become a favorite in your dessert repertoire. Get ready to impress your guests and satisfy your cravings with this delightful treat!

Ingredients

  • box duncan hines devil's food cake 
  • 11 oz individually wrapped caramels ( 36 caramels)
  • 0.5 cup evaporated milk (from 12-oz can)
  • cup pecans chopped
  • cup semi chocolate chips 
  • serving mrs richardson's butterscotch caramel sauce 
  • serving pecans chopped
  • serving whipped cream 

Equipment

  • frying pan
  • sauce pan
  • oven
  • knife

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. Make cake mix as directed on box.
  3. Pour half of the batter into pan.
  4. Bake 12 minutes.
  5. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir in pecans.
  6. Pour caramel mixture over warm cake in pan.
  7. Sprinkle with chocolate chips. Carefully spread with remaining batter evenly over chocolate chips.
  8. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes.
  9. Drizzle with topping and sprinkle with pecans.
  10. Serve with ice cream. Store loosely covered at room temperature.

Nutrition Facts

Calories436kcal
Protein5.29%
Fat42.37%
Carbs52.34%

Properties

Glycemic Index
12.17
Glycemic Load
13.81
Inflammation Score
-3
Nutrition Score
9.5073913264534%

Flavonoids

Cyanidin
0.98mg
Delphinidin
0.67mg
Catechin
0.66mg
Epigallocatechin
0.52mg
Epicatechin
0.08mg
Epigallocatechin 3-gallate
0.21mg

Nutrients percent of daily need

Calories:436.3kcal
21.82%
Fat:21.47g
33.03%
Saturated Fat:6.55g
40.91%
Carbohydrates:59.68g
19.89%
Net Carbohydrates:56.7g
20.62%
Sugar:40.8g
45.33%
Cholesterol:8.18mg
2.73%
Sodium:389.07mg
16.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:16.86mg
5.62%
Protein:6.03g
12.05%
Manganese:0.7mg
34.86%
Copper:0.45mg
22.44%
Phosphorus:219.61mg
21.96%
Iron:2.86mg
15.9%
Magnesium:62.29mg
15.57%
Calcium:141.66mg
14.17%
Fiber:2.98g
11.93%
Vitamin B2:0.19mg
11.16%
Vitamin B1:0.16mg
10.7%
Selenium:6.92µg
9.89%
Potassium:342.01mg
9.77%
Zinc:1.33mg
8.89%
Folate:26.56µg
6.64%
Vitamin E:0.77mg
5.14%
Vitamin B5:0.44mg
4.38%
Vitamin B3:0.87mg
4.37%
Vitamin K:3.32µg
3.16%
Vitamin B6:0.06mg
3.04%
Vitamin B12:0.15µg
2.49%
Vitamin A:75.88IU
1.52%