Turtle Cake (Chocolate Brownie Cake Recipe)
This Turtle Cake is an indulgent treat! Layers of fudge brownies, gooey caramel, and crunchy pecans create a dessert that's simply irresistible.
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9x13-inch baking pan
- Whisk and spatula
- Double boiler or microwave-safe bowl
Ingredients
- 20 pieces baking caramels (unwrapped)
- 3 tablespoons milk
- 15.25 ounces German chocolate cake mix (1 box, such as Betty Crocker)
- 18.3 ounces fudge brownie mix (1 box, such as Betty Crocker)
- 4 large eggs
- 1 cup water
- 1 cup canola oil
- 2 cups chopped pecans (divided into 1 cup and ½ cup portions)
- 1 cup heavy whipping cream
- 12 ounces semisweet chocolate morsels (1 bag)
- 8 pieces chocolate/caramel turtle candies (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, fudge brownie mix, eggs, water, and canola oil. Mix until well combined and smooth.
- Pour the batter into the prepared baking pan and spread evenly. Bake for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow to cool.
- Melt the baking caramels and milk together until smooth, then fold in 1 cup of chopped pecans.
- Pour the caramel-pecan mixture over the cooled cake, spreading evenly.
- Heat the heavy whipping cream until simmering, then stir in the semisweet chocolate morsels until smooth.
- Pour the chocolate ganache over the caramel layer and top with the remaining chopped pecans and turtle candies.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Cover the cake with plastic wrap to keep it fresh.
- Store in the refrigerator for up to 5 days.
- Freeze wrapped tightly for up to 2 months.