Name: Chocolate Turtle Cake
Prep time: 30 min
Cook time: 32 min
Total time: 120 min
Ingredients: 2 8-inch round cake pans (greased and dusted with cocoa); 1 package devil’s food cake mix (18.25 oz); 1 package chocolate instant pudding mix (3.9 oz); 3 large eggs (room temperature); 1 1/4 cups milk; 3/4 cup canola oil; 2 teaspoons vanilla extract; 1 teaspoon chocolate extract; 1 teaspoon instant coffee granules; 6 oz semisweet chocolate morsels; 1 cup chopped pecans; 1 container cream cheese frosting (16 oz, for filling); 1/2 cup canned dulce de leche (for filling); 2 packages turtle candies (7 oz each, diced and halved for garnish); 1 can chocolate fudge frosting (16 oz, for frosting); 1 jar dulce de leche ice cream topping (12 oz, for drizzling); 1/4 cup pecan halves (toasted, for garnish)

This Chocolate Turtle Cake combines moist chocolate layers, a luscious cream cheese and dulce de leche filling, and the crunch of pecans with decadent caramel drizzles. Perfect for special occasions, this dessert is sure to impress and satisfy any sweet tooth. Enjoy every layer filled with chocolate, caramel, and the delightful crunch of turtle candies.

Why You’ll Love It:

Layers of Flavor: The combination of chocolate cake, dulce de leche, and turtle candies creates a symphony of rich, sweet flavors.
Texture Heaven: The moist cake, creamy filling, and crunch from pecans make each bite irresistible.
Perfect for Celebrations: Whether it’s a birthday, holiday, or dinner party, this cake will steal the show.

Key Ingredients:

Cake Mix: Using devil’s food cake mix as the base ensures a rich and moist cake. For a more intense chocolate flavor, add a teaspoon of espresso powder or substitute instant coffee with espresso granules.

Chocolate Morsels: Choose high-quality semisweet chocolate morsels for the best melt and taste.

Pecans: Toasting the pecans enhances their flavor and adds a deeper nuttiness to the cake.

Dulce de Leche: Canned dulce de leche works perfectly for this recipe. For a homemade touch, you can make dulce de leche by simmering sweetened condensed milk.

Cream Cheese Frosting: If you prefer a less sweet version, mix your own by blending cream cheese, powdered sugar, and vanilla extract.

Turtle Candies: These candies add that classic caramel-chocolate-pecan trio. Chop them finely for a balanced bite in the filling layers.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Step 1: Prepare Cake Layers

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them lightly with unsweetened cocoa powder. This helps prevent sticking and adds a rich chocolate flavor.

Mix Ingredients:
In a large mixing bowl, combine 1 box of devil’s food cake mix, 1 box of chocolate instant pudding mix, 4 large eggs, 1 cup of milk, ½ cup canola oil, 1 tsp vanilla extract, ½ tsp chocolate extract, and 1 tbsp instant coffee granules.
Use an electric mixer on low speed to mix for 1 minute, then increase to medium speed and beat for an additional 2 minutes until smooth.

Add Chocolate and Pecans:
Gently fold in 1 cup semisweet chocolate morsels and ½ cup chopped pecans until evenly incorporated.

Bake:
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for about 32 minutes or until a toothpick inserted in the center comes out clean.

Cool:
Let the cakes cool in the pans on wire racks for 10 minutes, then carefully remove them and cool completely on the racks. For best results, wrap and chill the cake layers in the refrigerator for at least 1 hour before assembling.

Step 2: Prepare the Filling

Mix Filling:
In a small bowl, whisk together 1 can of cream cheese frosting and 1 can of dulce de leche until smooth and well-blended.

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Prepare Candies:
Slice 6 turtle candies in half for garnish and dice the rest to use between the layers.

Step 3: Assemble the Cake

Slice the Layers:
Slice each chilled cake horizontally to create 4 thinner layers.

Layer the Cake:
Place one cake layer, cut side up, on a serving platter. Spread ½ cup of the cream cheese-dulce de leche mixture evenly over the layer and sprinkle with ⅓ of the diced turtle candies.

Repeat Layers:
Repeat with the remaining layers, spreading the filling and sprinkling with candies, and top with the final cake layer.

Step 4: Frost and Decorate

Frost the Cake:
Use 1 tub of chocolate fudge frosting to frost the top and sides of the cake with an offset spatula, smoothing for a polished look.

Chill:
Refrigerate the frosted cake until ready for the final toppings and serving.

Step 5: Final Touches and Serving

Add Topping:
Drizzle dulce de leche ice cream topping generously over the cake, allowing it to cascade down the sides for a beautiful effect.

Garnish:
Decorate with the reserved halved turtle candies and toasted pecan halves for an elegant finish.

Serve:
Chill the cake for 30 minutes before serving for cleaner slices. Enjoy the rich, layered flavors of this indulgent turtle cake!

Serving Suggestions:

Serve this indulgent cake with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of luxury. A warm caramel or chocolate sauce on the side can make each bite even more decadent.

Storage/Meal Prep Tips:

Refrigerate: Store in an airtight container for up to 5 days in the refrigerator.
Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make Ahead: Prepare the cake layers and filling a day in advance for easier assembly.

Variations:

Nut-Free: Omit the pecans and use caramel chips or toffee bits for texture.
Extra Chocolate: Drizzle melted chocolate on top alongside the dulce de leche for more chocolatey goodness.
Salted Caramel: Add a sprinkle of sea salt on top to balance the sweetness with a hint of saltiness.

This chocolate turtle cake is a must-try for anyone who loves rich, multi-layered desserts. Enjoy crafting this indulgent delight and sharing it with those you love!