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Chocolate Turtle Cake

Ultimate Chocolate Turtle Poke Cake

The ultimate Betty Crocker hack: A decadent, moist Devil's Food cake poked and soaked with sweetened condensed milk and caramel, then topped with toasted pecans and chocolate chips. Best served warm with ice cream!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box Betty Crocker Super Moist Devil's Food Cake Mix plus ingredients on box (eggs, oil, water)
Filling & Topping
  • 14 oz Sweetened Condensed Milk 1 standard can
  • 12 oz Caramel Topping Jarred sauce or melted caramels, divided
  • 1 cup Pecans Chopped and toasted
  • 1 cup Semi-sweet Chocolate Chips
Serving
  • Vanilla Ice Cream Optional but recommended

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray.
  2. Prepare the cake mix according to package directions (Chef's Tip: Substitute the water for hot coffee for a richer chocolate taste). Pour batter into the prepared pan.
  3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
  4. Remove cake from oven. Let sit for 5 minutes. While still warm, use the round handle of a wooden spoon to poke holes across the entire surface of the cake, spaced about 1 inch apart.
  5. In a small bowl, combine the sweetened condensed milk with half of the caramel topping. Pour this mixture slowly over the warm cake, spreading it to ensure it fills the holes.
  6. Sprinkle chocolate chips and toasted pecans evenly over the top. Drizzle with the remaining caramel sauce.
  7. Let cool for at least 20 minutes before slicing. Serve warm with vanilla ice cream.

Notes

Storage: Store leftovers in the refrigerator for up to 4 days. Reheat slices in the microwave for 15 seconds to melt the chocolate and caramel again.