Chocolate Turtle Cake

20 servings | Prep Time: 25 Minutes | Start to Finish: 1 Hour 50 Minutes

• 1 box devil’s food cake mix with pudding
• 1¼ cups water
• ½ cup vegetable oil
• 3 eggs
• 1 bag (14 oz) caramels
• ½ cup evaporated milk
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips (6 oz)
• Caramel and chocolate toppings, if desired
• Chopped pecans, if desired

1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.

2 Make cake batter as directed on box, using water, oil and eggs. Pour half of batter into pan. Bake 22 minutes. Refrigerate remaining batter.

3 Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans.

4 Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter.

5 Bake 25 to 28 minutes longer or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Drizzle with toppings and sprinkle with pecans. Store cake loosely covered.

1 Serving: Calories 310; Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 35mg; Sodium 250mg; Total Carbohydrate 40g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½

Sweet Secret Serve this ooey-gooey cake with your favorite ice cream or whipped cream.