Chocolate Turtle Cake Recipe | Recipe for cake

Ingredients:

• Shortening
• Unsweetened cocoa
• 1 (18.25-oz.) package of devil’s food cake mix
• 1 (3.9-oz.) package chocolate instant pudding mix
• 3 large eggs
• 11/4 cups milk
• 1 cup canola oil
• 1 Tbsp. vanilla extract
• 1 tsp. instant coffee granules
• 1 (6-oz.) package semisweet chocolate morsels
• 1 cup chopped pecans
• 1 (16-oz.) container ready-to-spread cream cheese frosting
• 1/2 cup canned dulce de leche
• 2 (7-oz.) packages of turtle candies
• 1 (12-oz.) jar caramel ice cream topping
• 1/4 cup pecan halves, toasted

Step:

1. Preheat oven to 350°.  Grease 2 (9-inch) round cake pans with shortening; sprinkle with cocoa.

2. Beat the cake mix and the next 6 ingredients at low speed with an electric mixer for 1 minute.  Beat at medium speed for 2 minutes.  Fold in chocolate morsels and chopped pecans.  Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans to wire racks, and cool completely (about 1 hour).  Wrap cake layers in plastic wrap; refrigerate at least 1 hour.

4. Stir frosting and dulce de leche in a medium bowl with a whisk until well blended; set aside.  Cut 6 turtle candies in half; set aside for garnish.  Chop remaining candies.

5. Place 1 cake layer, top side up, on the serving plate.  Spread with half of the frosting mixture; sprinkle with chopped candies.  Place the second cake layer, top side up, on the candies.  Spread the remaining frosting mixture on top of cake.  Cover; refrigerate until serving time.  Drizzle caramel topping over top of cake, allowing some to drip down side.  Top cake with pecan halves and reserved turtle candies.