MAKES 1 (9 X 13-INCH) CAKE
Who can resist a gooey caramel center? There is a reason there is a decadent chocolate candy with the same name. Baking Pokey Turtle Cake is much easier than making candy. Be prepared to share the recipe: folks will come back for more and more. No leftovers, we promise!
Nonstick cooking spray
1 (15.25- to 18-ounce) dark chocolate fudge cake mix
Eggs, oil, and water as directed on the cake mix box
¼ cup whole milk
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans, toasted
½ cup mini semisweet chocolate chips
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
While the cake is cooling, place the milk and caramels in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels. Pour the caramel mixture into the poked holes in the cake. Let the cake cool completely.
Frost the cake with the Chocolate Frosting. Sprinkle with the pecans and mini chocolate chips.
TIPS
If you’re unable to find a chocolate fudge cake mix, substitute another chocolate cake mix, such as devil’s food.
In a hurry? Some days we just don’t have the patience to unwrap caramels. If you are running short on time, by all means substitute a jar of caramel ice cream topping for the melted caramels. It won’t be as thick and decadent, but shhhh! No one will be the wiser.
We like to use chewy caramels. For this recipe, we prefer to use Brach’s Caramels, made with real milk.