Chocolate cake with a gooey caramel, pecan filling.

Recipe Summary

Servings:
24
Yield:
1 -9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

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  • Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

  • In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C). Cool and frost.

  • To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

325 calories; protein 3.2g; carbohydrates 45g; fat 16.3g; cholesterol 20.6mg; sodium 253.9mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
This cake is awesome! This was the first time I made this cake, so I took the advice of other reviewers and used 1/4 cup butter and 2/3 cup evaporated milk. The filling was the perfect consistency. I made the cake on Friday afternoon, frosted it Friday night and refrigerated it overnight. I took it out of the fridge around 5pm and served it at about 8pm and it was wonderful. Also, I melted the caramels, evaporated milk and butter in a glass bowl in the microwave at 100% power for about 4 minutes, stirring after every minute or so. Thanks for a great recipe. It's definitely a keeper! Read More
(55)

Most helpful critical review

Rating: 1 stars
03/27/2012
Good in theory but the carmel mixture runs all over and trying to add half the cake batter on top just makes a mess. It doesn't cover the cake and mixes with the carmel. Pre baking half the cake for 15 minutes then the carmel and other half the batter baking for another 20 just makes for a burned cake on the bottom and a gooey half baked cake on the top. It got one star because I couldn't give it a negative one. I am an experienced baker and sell cookies as a side business so it's not that I don't know what I'm doing. Read More
(3)
49 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/01/2004
This cake is awesome! This was the first time I made this cake, so I took the advice of other reviewers and used 1/4 cup butter and 2/3 cup evaporated milk. The filling was the perfect consistency. I made the cake on Friday afternoon, frosted it Friday night and refrigerated it overnight. I took it out of the fridge around 5pm and served it at about 8pm and it was wonderful. Also, I melted the caramels, evaporated milk and butter in a glass bowl in the microwave at 100% power for about 4 minutes, stirring after every minute or so. Thanks for a great recipe. It's definitely a keeper! Read More
(55)
Rating: 5 stars
04/15/2005
ABSOLUTELY FABULOUS! I took this cake to work for a co-workers birthday it was a HIT! I used the recommendation of the 1/4 cup butter and 2/3 cup evaporated milk in the caramel sauce and it turned out wonderfully. To quote a co-worker "This is definitely a recipe to share" and share it I will! Added 4/15/05: I shortcutted this recipe this time to decent results. German chocolate cake mix and made per directions. Instead of making the caramel sauce I used caramel ice cream topping. Then I used "Pour and Frost" icing for the cake instead of making the described icing. Decoreated and made a ring around the edges with leftover choco chips and pecans. VERY RICH but very good and gooey! Read More
(24)
Rating: 5 stars
01/01/2004
This is a great recipe. I have now made it twice. The second time I used less butter in the filling and a little more milk (1/4 c. butter 2/3 c. evaporated milk). The caramel filling seemed a little thicker which is better. The cake was even better the second day. The hard part is keeping my family from eating it all the first day - it is delicious. Read More
(19)
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Rating: 5 stars
01/04/2011
This cake is awesome. I didn't change any ingredients but if you melt caramel mixture before backing first layer it will cool and thicken slightly while first layer bakes stopping it from pooling to the edges. Also I found that if you sprinkle the pecans and chocolate chips first and then pour caramel mixture on top this too will help with caramel pooling at edges. Read More
(19)
Rating: 5 stars
06/30/2009
I made this for my husband's birthday and am getting ready to make it again! He LOVED it! It is delicious! I did read the reviews and used a little more evap. milk and a little less butter. This is an awesome recipe and I will make it again and again! (Note: this recipe calls for 14 OUNCES of caramels NOT 14 caramels!) Read More
(10)
Rating: 5 stars
04/04/2003
Wonderful recipe. Has become a big hit at my house and office. The first time I made it some of the caramel filling dripped in the oven and caused it to smoke. Now when I put the cake in to bake the second time around I set it on a large swiss roll pan increase the temperature to 360 and bake for 25 minutes instead of 20. Turns out perfect and no messy oven. Read More
(7)
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Rating: 5 stars
02/09/2004
I forgot to add the pecans and chocolate chips on top of the caramel mixture so I mixed pecans into the frosting instead. It turned out to be very tasty. I brought it to a birthday party and it was well received by everyone. I found it very rich - so no need to make serving sizes large. Read More
(4)
Rating: 5 stars
01/27/2005
Wonderful cake and is even better the second day which is great if your having a party and want to try and get some stuff done ahead of time. I did use 1/4 cup butter and 2/3 cup evaporated milk worked perfect. Also used one of those "whipped" frostings in the can (chocolate)and that worked well too. As I said before don't worry about making it a day ahead it's great.......... Read More
(4)
Rating: 5 stars
04/08/2011
I made this for a coworker's birthday and it was a hit. Several people asked for the recipe and I was happy to direct them here! I wonder if this could be made with an 8-inch round cakepan? Presentation was the only area where the cake seemed to be lacking. Read More
(4)
Rating: 1 stars
03/27/2012
Good in theory but the carmel mixture runs all over and trying to add half the cake batter on top just makes a mess. It doesn't cover the cake and mixes with the carmel. Pre baking half the cake for 15 minutes then the carmel and other half the batter baking for another 20 just makes for a burned cake on the bottom and a gooey half baked cake on the top. It got one star because I couldn't give it a negative one. I am an experienced baker and sell cookies as a side business so it's not that I don't know what I'm doing. Read More
(3)
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