Tips for Success
Don’t skip partially baking the bottom layer—it helps hold the caramel in place. Toast the pecans for added depth of flavor. Let the cake cool before drizzling with caramel and chocolate so it sets nicely.
Ingredients
1 box chocolate cake mix (plus ingredients listed on the box)
1 bag (11 oz) caramels, unwrapped
½ cup evaporated milk (divided)
¾ cup butter (1 ½ sticks), melted
1 cup chopped pecans, toasted if desired
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350°F and grease a 9×13-inch baking pan. Prepare the cake mix according to package directions, then pour half of the batter into the pan and bake for 15 minutes. While it bakes, melt the caramels with ¼ cup evaporated milk in a microwave-safe bowl or saucepan over low heat, stirring until smooth. Remove cake from oven, pour the caramel mixture evenly over the warm cake, then sprinkle with pecans and chocolate chips. Pour the remaining cake batter over the top and spread gently to cover. Bake for an additional 20–25 minutes, or until the cake is set and a toothpick comes out with moist crumbs. Let cool completely, then drizzle with extra melted caramel and chocolate if desired.
Additional Tips or Variations
Use dark chocolate chips for a deeper flavor. Add a pinch of sea salt to the caramel for a salted turtle twist. Serve warm with a scoop of vanilla ice cream for an extra treat.