Nostalgic Turtle Caramel Cake

Instructions

1. 1

   Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it with non-stick spray to ensure the cake doesn't stick.

2. 2

   Prepare the Batter: In a large mixing bowl, combine the box of German chocolate cake mix, 1 cup of whole milk, 3 large eggs, and 1/3 cup of canola oil. Using a hand mixer, beat the mixture until smooth, which should take about 2 minutes.

3. 3

   Bake the First Layer: Pour half of the batter into the prepared baking dish. Bake in the preheated oven for 15 minutes, or until the cake is set but not fully baked.

4. 4

   Make the Caramel Filling: While the cake bakes, prepare the caramel filling. In a medium saucepan over medium heat, melt 1 package (11 oz) of caramel bits, 3/4 cup of melted unsalted butter, and 1/2 cup of evaporated milk. Whisk the mixture until smooth and creamy, then remove from heat.

5. 5

   Assemble the Cake: After the cake has baked for 15 minutes, remove it from the oven. Pour the warm caramel filling evenly over the partially baked cake. Sprinkle with 3/4 cup of semi-sweet chocolate chips and 1 cup of chopped pecans.

6. 6

   Top with Remaining Batter: Gently spoon the remaining cake batter over the caramel filling. Use a knife to spread it evenly without disturbing the filling too much.

7. 7

   Final Bake: Return the cake to the oven and bake for an additional 20 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.

8. 8

   Cool the Cake: Once baked, remove the cake from the oven and let it cool completely on a wire rack for about 2 hours. This will help the layers set properly.

9. 9

   Add Frosting: Once cooled, spread 1 container (16 oz) of chocolate fudge frosting evenly over the top of the cake. Decorate with the remaining chocolate chips and pecans for an attractive finish.