Check out what my friends at Betty Crocker had to say about this Chocolate Turtle Layer Cake:
Turtle candies are my husband’s favorite. I was thinking how easy would it be to turn this into cupcakes? They’d be tiny, portable, and kid-friendly.
I made this cake for my mother’s birthday. Everyone was in love with it. Thank you!
Ingredients
Unsweetened Hershey baking cocoa
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 Eggland’s Best eggs
1 ¼ cups TruMoo milk
1 cup Wesson canola oil
3 teaspoons vanilla
1 teaspoon instant coffee granules or crystals
1 cup Hershey semisweet chocolate chips (6 oz)
1 cup chopped pecans
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
½ cup canned dulce de leche (caramelized sweetened condensed milk)
1 box (7 oz) Nestle turtle candies
1 jar (12 oz) caramel topping
¼ cup pecan halves, toasted
Instructions:
Heat oven to 350°F. Spray 2 (9-inch) round cake pans with cooking spray; sprinkle with cocoa.
Beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in the chocolate chips and pecans, then pour the batter into the prepared pans.
Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove to cooling racks; cool completely. Wrap cake layers and refrigerate them for at least an hour.
Stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture and sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover and refrigerate until ready to serve. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.
Quick Tip: Serve this cake with a glass of cold milk, or coffee at a brunch – delicious!
Thank you to Betty Crocker for this awesome recipe!
