Caramel Chocolate Turtle Dessert (Print Format)
A warm dessert featuring caramel, dark chocolate, and pecans atop a moist chocolate base.
# Ingredients:
→ Cake Base
01 -
1 box (3.4 oz) instant chocolate pudding mix
02 -
1½ cups whole milk
03 -
1 box (15.25 oz) dry chocolate cake mix
→ Add-ins
04 -
1 cup dark chocolate chips
05 -
½ cup caramel sauce or syrup
→ Toppings
06 -
½ cup chopped pecans
07 -
½ cup dark chocolate chips
# Steps:
01 -
Preheat the oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
02 -
In a large mixing bowl, whisk together the instant chocolate pudding mix and whole milk until fully combined and slightly thickened, about one minute.
03 -
Add the dry chocolate cake mix, 1 cup dark chocolate chips, and caramel sauce into the pudding mixture. Stir gently with a wooden spoon or spatula until just combined.
04 -
Evenly spread the batter into the prepared baking pan using a spatula or spoon.
05 -
Sprinkle the chopped pecans and remaining ½ cup chocolate chips evenly over the batter surface.
06 -
Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs and the edges have pulled away slightly from the pan.
07 -
Let the cake cool briefly, then serve warm. Optionally, top with vanilla bean ice cream, additional caramel sauce, or chopped pecans.
# Tips:
01 -
Use instant chocolate pudding mix rather than cook-and-serve for best texture. The caramel sauce should be in liquid form before mixing.
02 -
This dessert is best served warm with cold vanilla ice cream to balance flavors and texture.
03 -
Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4-5 days. Reheat prior to serving.