Instructions

• Preheat the oven to 350°F (175°C). Spray a Bundt pan with nonstick spray and set aside.
• Make the caramel sauce: place 20 unwrapped baking caramels and 3 tablespoons milk in a microwave-safe bowl. Microwave on HIGH for 1½ minutes, stirring every 30 seconds, until the caramels are fully melted and the sauce is smooth. Cover and chill the caramel sauce in the refrigerator while you prepare and bake the cake.
• In a large bowl combine the 15.25-ounce German chocolate cake mix, the 18.3-ounce fudge brownie mix, 4 large eggs, 1¼ cups water, and 1⅛ cups canola oil. Using a hand mixer on medium speed, beat the mixture for 2 minutes until smooth and evenly combined.
• Pour 1 cup of batter into the prepared Bundt pan and spread it evenly.
• Add 1¼ cups of the chopped pecans to the remaining batter in the bowl and stir gently until the pecans are evenly distributed.
• Pour the pecan-studded batter into the Bundt pan over the initial 1 cup of batter, filling the pan about three-quarters full. If any batter remains, you may bake it in a small greased pan (optional).
• Bake the cake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
• Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 5 minutes, then invert the pan to release the cake and let the cake cool for 15 minutes on the rack.
• While the cake is cooling, make the chocolate ganache: heat 1 cup heavy whipping cream in a small saucepan over medium-low heat, stirring occasionally, until it just begins to simmer around the edges (do not boil). Remove from heat, add 12 ounces semisweet chocolate morsels, stir gently, then let sit 5 minutes. Whisk for 1 minute until the ganache is smooth and shiny, then let it cool about 15 minutes to thicken slightly.
• After the cake has cooled for 15 minutes, use a skewer or straw to poke holes across the top of the cake. Pour half of the chilled caramel sauce evenly over the top, allowing some to sink into the holes.
• Pour the cooled ganache evenly over the cake, letting it drip down the sides.
• Sprinkle the top of the cake with the 8 chopped chocolate/caramel turtle candies and the remaining ¾ cup chopped pecans.
• Drizzle the remaining half of the caramel sauce over the chopped turtle candies and pecans on top of the cake.
• Let the cake sit until the ganache and caramel set (about 30 minutes at room temperature, or refrigerate briefly to speed setting), then slice and serve.