Chocolate Turtle Cake

 

Unsweetened baking cocoa

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1

box (4-serving size) chocolate instant pudding and pie filling mix

3

eggs

1 1/4

cups milk

1

cup canola oil

3

teaspoons vanilla

1

teaspoon instant coffee granules or crystals

1

cup semisweet chocolate chips (6 oz)

1

cup chopped pecans

1

container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

1/2

cup canned dulce de leche (caramelized sweetened condensed milk)

1

box (7 oz) turtle candies

1

jar (12 oz) caramel topping

1/4

cup pecan halves, toasted

• 1 Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
• 2 In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
• 3 Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
• 4 In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
• 5 Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread 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. Garnish with pecan halves and reserved turtle candies.