I’m not gonna lie, I was a little disappointed with this cake. The frosting was really runny and not at all like the picture in the recipe so I’m not sure what went wrong there. I hardly ever say that a dessert is too much but next time I would cut down on the amount of chocolate chips in the cake and also the amount of turtle candies in between the layers too. It tasted great but didn’t look the way I wanted it to. It was for Bob’s birthday dinner so I was a little bummed that it didn’t look as awesome as I had planned.
1 box Devil’s Food cake mix
1 small box chocolate instant pudding mix
1 1/4 cups milk
1 cup oil
1 tablespoon vanilla
1 teaspoon instant coffee granules
1/2 – 1 cup chocolate chips
1 cup chopped pecans
1 tub ready to spread cream cheese frosting
1/2 cup canned dulce de leche
1 – 2 (7 oz) packages turtle candies
1 (12 oz) jar caramel ice cream topping
1.4 cup pecan halves, toasted
1 Preheat oven to 350. Spray two 9″ round cake pans with cooking spray for baking, the kind with flour.
2 Beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules on low for 1 minute then on medium for 2 minutes. Fold in chocolate chips and pecans. Pour batter into prepared pans.
3 Bake 30 – 32 minutes or until cake tester inserted in middle comes out clean. Cool in pans 10 minutes then remove to cooling racks to cool completely, about 1 hour. Wrap cake layers in plastic wrap and refrigerate for at least 1 hour.
4 Stir frosting and dulce de leche together. Cut 6 turtle candies in half for garnish then chop the rest into small pieces.
5 Place 1 cake layer, top side up, on serving platter. Spread with half the frosting then sprinkle with chopped candies. Place 2nd layer, top side up, on candies. Spread with remaining frosting. Cover and refrigerate until ready to serve. Drizzle caramel topping over cake. Top with pecan halves and halved turtles.
recipe from The Cake Blog