This recipe is made for chocolate lovers!
Chocolate Turtle Cake
1 box Betty Crocker SuperMoist devil’s food cake mix
(water,vegetable oil, and eggs indicated on cake mix box)
1 – 14 oz. bag caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 – 6 oz. bag semisweet chocolate chips
1 cup ice cream
Caramel and chocolate toppings
~Preheat oven to 350°. Grease 13×9″ pan.
~Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
~Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans.
~Pour mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes.
~Run knife around sides of pan to loosen cake. Cool at least 30 minutes.
~Serve with ice cream, drizzle with toppings, and sprinkle with pecans.
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