Chocolate-turtle-cake
Ingredients
1box Betty Crocker Super Moist
Water, vegetable oil and eggs as mentioned in cake mix 1
1 bag (14 ounces) caramel 1/2
1 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semi-sweet chocolate chips (1 cup)
Caramel and chocolate, as desired
Chopped pecans, if desired
steps
1 Preheat oven to 350°F (325°F for dark or non-stick pans). Grease or spray the bottom of a 13″ x 9″ skillet. 2 Prepare cake batter according to directions on the box. Pour half of the mixture into the skillet. Bake 22 minutes. Refrigerate the remaining mixture. 3 Meanwhile, in a 1-quart saucepan, heat the caramel and evaporated milk over medium heat, stirring frequently, until the caramel is melted. Stir in pecans. Pour the caramel mixture over the warm cake in the skillet. Sprinkle with chocolate chips. Spread with remaining mixture. Bake for 25 to 28 minutes or until cake comes back when lightly touched. Run the knife around the sides of the pan to loosen the cake. Cool for at least 30 minutes. Serve with ice cream and sprinkle with toppings and sprinkle with pecans. Store loosely covered.
Enjoy !
