Chocolate Turtle Cake
Ingredients
15.5 ounce Boxed Chocolate Cake Mix
3.4 ounce Box Instant Chocolate Pudding Mix
3/4 cup Sour Cream
3/4 cup Vegetable oil
1/2 cup Water
3 Eggs
20 ounces Caramel Topping
16 ounces Chocolate Frosting
8 ounces Pecan halves, roughly chopped
Directions
Preheat oven to 350 degrees F.
Prepare a 13×9 inch pan by spraying with nonstick spray and lining the bottom of the pan with parchment paper.
In a large mixing bowl combine boxed cake mix, chocolate pudding mix, sour cream, vegetable oil, and eggs.
Once combined pour the chocolate cake batter into the prepared pan.
Bake for 20 – 25 minutes until you can insert a toothpick and it comes out clean.
Remove from the oven and let the cake cool completely.
Once cooled use the end of a wooden spoon or another similar sized item to poke holes across the entire top of the cake.
Pour the caramel sauce over the cake. Using a knife, spread the caramel over the cake making sure it gets in all of the holes.
Place the cake in the refrigerator for 30 minutes – 1 hour.
Once the time has passed remove the cake from the refrigerator and spread the chocolate frosting over the cake.
Sprinkle the top with chopped pecans.
Cut and serve.
