1. Preheat & Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with nonstick cooking spray—no need to flour.
2. Make the Cake Batter
In a large bowl:
Combine cake mix, eggs, oil, and milk.
Beat with a hand mixer on medium speed 1–2 minutes, until smooth and well blended.
✅ No lumps? Scrape down the bowl halfway through.
3. Bake the First Layer
Pour half of the batter into the prepared pan and spread evenly.
Bake 15 minutes, until set but not fully cooked.
Remove from oven—leave oven on.
4. Make the Turtle Filling
While cake bakes:
In a saucepan over medium heat:
Combine caramel bits, evaporated milk, and melted butter.
Stir constantly 3–5 minutes, until smooth, creamy, and fully melted.
Remove from heat.
Stir in pecans and 1 cup chocolate chips.
5. Assemble the Layers
Carefully pour the warm caramel-pecan mixture over the partially baked cake layer.
Spread gently with a spatula—work quickly before it sets.
Pour the remaining cake batter over the top and carefully spread to cover completely.
6. Final Bake
Return to oven and bake 20–25 minutes, until:
Top is golden brown
A toothpick inserted near the edge comes out clean
❗ Do not overbake—the center may look soft, but it firms up as it cools.
7. Cool & Frost
Let cool completely in the pan on a wire rack (~2 hours).
Once cool, spread the chocolate fudge frosting evenly over the top.
✅ Pro Tip: Let frosting sit at room temp 15 mins to soften—or microwave 10 seconds for easy spreading.
8. Garnish & Serve
Sprinkle with extra chocolate chips and chopped pecans for bakery-style flair.
Slice and serve at room temperature.
✅ Optional finish: Drizzle with extra caramel sauce before serving.
You Must Know
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