Turtle Cake

Take a shortcut by beginning with a box cake mix enhanced with dark cocoa to make this decadent turtle cake. It is filled with a layer of caramel, chocolate chips, and pecans. Cut this cake in smaller pieces than a normal cake, because it is very rich.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 devil's food cake mix
1/4 cup powdered dark cocoa
1 cup water
1/2 cup vegetable oil
3 eggs
1 (14-ounce) bag caramels, wrappers removed
3 Tablespoons evaporated milk (not sweetened condensed) or cream
2 cups semi-sweet chocolate chips, divided use
1-1/4 cup chopped pecans, divided use
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat on medium speed for 3 minutes. Pour half of the mixture into the prepared baking pan and bake for 15 minutes. Reserve the remaining cake batter.

Meanwhile, place caramels and evaporated milk in a heavy saucepan. Heat, while stirring, until mixture is smooth. Remove from heat.

Pour the warm caramel mixture evenly over the baked cake layer. Sprinkle with 1 cup of the chocolate chips and 1 cup of the chopped pecans. Top with remaining half of cake batter. Sprinkle with remaining 1 cup chocolate chips and 1/4 cup chopped pecans.

Return the turtle cake to the oven and bake an additional 15 to 20 minutes. Let cool to room temperature, then refrigerate before lifting out of the pan to cut and serve.

Yield: 24 to 36 servings, depending on cut size