Gooey chocolate pecan delight (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box German chocolate cake mix
02 -
1 cup whole milk
03 -
3 large eggs
04 -
1/3 cup canola oil
→ Caramel Filling
05 -
1 11 oz package caramel bits
06 -
3/4 cup unsalted butter, melted
07 -
1/2 cup evaporated milk
→ Toppings
08 -
1 cup semi-sweet chocolate chips
09 -
2 cups chopped pecans
10 -
1 container chocolate fudge frosting
# Instructions:
01 -
Heat your oven to 350°F. Grab a 9x13 baking dish and give it a good spray with non-stick cooking spray.
02 -
In a big bowl, beat together the cake mix, milk, eggs and oil with a hand mixer until you get a smooth batter - about 2 minutes should do it.
03 -
Pour half the cake batter into your prepared dish and pop it in the oven for 15 minutes to get a head start.
04 -
While the cake's doing its first bake, let's make the gooey center. Put the caramel bits, melted butter and evaporated milk in a saucepan over medium heat. Keep whisking until everything melts together into a smooth caramel sauce.
05 -
Take the partially baked cake out and pour that warm caramel all over it. Then sprinkle 3/4 cup of chocolate chips and 1 cup of the pecans on top of the caramel.
06 -
Spoon the rest of your cake batter over everything, then carefully spread it out with a knife to cover all that good stuff underneath.
07 -
Back into the oven for another 20 minutes until a toothpick comes out mostly clean with just a few moist crumbs.
08 -
Place the cake on a wire rack and let it cool all the way down - this'll take about 2 hours, but it's worth the wait.
09 -
Once cooled, spread the chocolate frosting over the top, then sprinkle with the remaining chocolate chips and pecans for that classic turtle look.
# Notes:
01 -
This cake is inspired by turtle candies - the classic combination of caramel, chocolate, and pecans.
02 -
The cake keeps well at room temperature for 3-4 days if covered.
03 -
For an extra special touch, warm individual slices for 15 seconds in the microwave before serving.