This Chocolate Turtle Cake stands out for its simplicity and indulgence. The ‘poke’ method allows sweetened condensed milk and caramel to seep into the cake, creating pockets of gooey goodness in every bite. Topped with whipped cream, chopped pecans, and mini chocolate chips, it offers a harmonious blend of flavors and textures that chocolate lovers will adore.
Ingredients
- 1 box (15.25 ounces) Devil’s Food Chocolate Cake Mix
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sundae topping
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup chopped pecans
- 1/2 cup mini semi-sweet chocolate chips
- 1/3 cup salted caramel sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and lightly spray with cooking oil. Prepare the cake mix according to the package instructions, typically combining the mix with eggs, water, and oil. Pour the batter into the prepared pan and bake as directed, checking for doneness a few minutes before the recommended time.
- Create the Poke Effect: Once baked, remove the cake from the oven and, while it’s still warm, use the blunt end of a wooden spoon to poke approximately 60 evenly spaced holes across the surface.
- Add the Caramel Mixture: In a bowl, mix the sweetened condensed milk and caramel sundae topping until well combined. Slowly pour this mixture over the cake, ensuring it seeps into the holes for maximum flavor infusion.
- Cool and Top: Allow the cake to cool in the refrigerator for about 10 minutes. Then, spread the thawed whipped topping evenly over the surface. Sprinkle the chopped pecans and mini chocolate chips on top. Cover the cake and refrigerate for at least 2 hours, or overnight for best results.
- Serve: Just before serving, drizzle the salted caramel sauce over the cake for an extra touch of sweetness.
Servings and Timing
- Servings: Approximately 12-16 slices, depending on portion size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Total Time: Approximately 2 hours and 35 minutes
Variations
- Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.
- Chocolate Drizzle: Enhance the chocolate experience by drizzling melted dark chocolate over the whipped topping.
- Homemade Touch: For a from-scratch approach, bake a homemade Devil’s Food cake and proceed with the poke and topping steps.
Storage/Reheating
- Storage: Cover the cake tightly and store in the refrigerator for up to 5 days.
- Freezing: For longer storage, wrap individual slices in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: This cake is best enjoyed cold or at room temperature. If you prefer it warm, microwave individual slices for about 10-15 seconds, but note that the whipped topping may melt.
FAQs
What is a poke cake?
A poke cake is a type of cake where holes are poked into the baked surface, allowing fillings like gelatin, pudding, or in this case, caramel and sweetened condensed milk, to infuse the cake with added flavor and moisture.
Can I use a different type of cake mix?
Yes, while Devil’s Food cake mix provides a rich chocolate flavor, you can experiment with other flavors like German chocolate or even a yellow cake mix for a different taste.
How can I make this cake less sweet?
To reduce the sweetness, consider using unsweetened whipped cream instead of sweetened whipped topping, and opt for dark chocolate chips.
Can I make this cake ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld together beautifully. Just store it covered in the refrigerator until ready to serve.
What can I use instead of whipped topping?
You can use homemade whipped cream as a substitute. Beat heavy cream with a bit of sugar and vanilla extract until stiff peaks form, then spread over the cake.
Is it necessary to refrigerate the cake?
Yes, due to the dairy components like sweetened condensed milk and whipped topping, it’s best to store the cake in the refrigerator.
Can I add other toppings?
Feel free to get creative with toppings. Shredded coconut, toffee bits, or a sprinkle of sea salt can add interesting flavors and textures.
How do I prevent the cake from becoming soggy?
Ensure you don’t over-pour the caramel mixture. Pour slowly and allow it to absorb properly to maintain the cake’s structure.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce can be used and will add a personal touch to the cake.
What’s the best way to cut the cake neatly?
For clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts.
Conclusion
This Chocolate Turtle Cake is a delightful dessert that brings together the richness of chocolate, the sweetness of caramel, and the crunch of pecans.
Chocolate Turtle Cake
- Total Time: 2 hours 35 minutes
- Yield: 12–16 servings
- Diet: Vegetarian
Description
Indulge in the rich and decadent Chocolate Turtle Cake, featuring moist Devil’s Food cake, luscious caramel, sweetened condensed milk, and crunchy pecans. Perfect for gatherings, this dessert is a chocolate lover’s dream.
Ingredients
- 1 box (15.25 ounces) Devil’s Food Chocolate Cake Mix
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sundae topping
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup chopped pecans
- 1/2 cup mini semi-sweet chocolate chips
- 1/3 cup salted caramel sauce
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil, spray lightly with cooking oil. Prepare cake mix per package instructions, pour batter into pan, and bake.
- Poke Holes: Once baked and warm, use a wooden spoon handle to poke about 60 holes across the surface.
- Add Caramel Mixture: Mix sweetened condensed milk with caramel sundae topping and pour over the cake, ensuring it seeps into the holes.
- Cool and Top: Refrigerate cake for 10 minutes, then spread whipped topping. Sprinkle with pecans and mini chocolate chips.
- Chill: Cover and refrigerate for at least 2 hours or overnight.
- Serve: Drizzle salted caramel sauce before serving.
Notes
- Substitute pecans with walnuts or almonds if desired.
- Use unsweetened whipped cream to reduce sweetness.
- Homemade caramel sauce adds a personal touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
