Chocolate Turtle Cake Recipe

Instructions:

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, prepare the chocolate cake batter according to the package instructions. Stir in the sour cream for added richness and mix until smooth.
2. Bake the First Layer: Pour half of the cake batter into the prepared baking dish. Bake for 15 minutes, or until the top is just set.
3. Make the Caramel Filling: While the first layer bakes, melt the caramel candies with the heavy cream in a medium saucepan over low heat, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk.
4. Add the Filling: Once the first cake layer is baked, pour the caramel mixture evenly over it. Sprinkle the chopped pecans over the caramel for a delightful crunch.
5. Finish the Cake Layers: Carefully spread the remaining cake batter over the caramel and pecans. Return the dish to the oven and bake for an additional 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the Chocolate Ganache: While the cake cools, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
7. Assemble and Garnish: Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula. Sprinkle additional chopped pecans on top and drizzle with caramel sauce if desired.
8. Serve and Enjoy: Allow the cake to set for at least 30 minutes before slicing. Serve with a scoop of vanilla ice cream for an extra indulgent treat!

Tips for the Perfect Chocolate Turtle Cake:

• Homemade Touch: If you prefer, you can make the chocolate cake batter from scratch instead of using a box mix.
• Caramel Hack: Using store-bought caramel sauce can save time, but melting caramel candies ensures a thicker, richer filling.
• Storage: Store leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.