Chocolate Turtle Cake - The Recipe Exchange

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.