I have made this recipe for years. My children always chose it for their birthday cake over any other cake (Page 2 ) | July 27, 2025

Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray (like Pam).
Prepare Cake Batter: In a large bowl, using a hand mixer, beat the German chocolate cake mix, canola oil, large eggs, and whole milk together until the batter is combined and smooth.
First Bake of Cake: Pour half of the cake batter evenly into the prepared baking dish. Place it in the oven and bake for 15 minutes. Remove from the oven once baked.
Prepare Caramel Topping: While the first layer of cake is baking, in a saucepan, combine the caramel bits, melted unsalted sweet cream butter, and evaporated milk. Bring the mixture to a medium heat, stirring constantly, until the caramel bits are completely melted and the mixture is smooth.
Assemble Layers (Part 1):
Carefully pour the warm caramel mixture evenly over the partially baked cake in the baking dish.
Sprinkle 1 cup of semi-sweet chocolate chips and 2 cups of chopped pecans evenly over the caramel topping and cake.
Second Bake of Cake: Carefully pour the remaining cake batter on top of the caramel mixture, spreading it gently to cover as much as possible. Place the dish back into the oven and bake for an additional 20 minutes.
Cool Completely: Remove the cake from the oven and allow it to cool completely on a wire rack. This is crucial before frosting.
Frost & Garnish: Once the cake is completely cooled, gently soften the chocolate fudge frosting (you can warm it slightly in the microwave for a few seconds if it’s too stiff). Spread the frosting evenly over the cooled cake.
Final Garnish: Sprinkle with more semi-sweet chocolate chips and chopped pecans for extra flair.
Enjoy this wonderfully rich and delicious Turtle Caramel Cake!

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