Chocolate Turtle Poke Cake
A rich chocolate cake, filled with caramel, frosted with chocolate, topped with pecans and mini chocolate chips, then drizzled with more caramel...Umm, yes please!
Servings: 12
Ingredients
- 1 (15.25 oz) pkg chocolate cake mix prepared
- 1 (16 oz.) jar caramel or butterscotch topping divided
- 1 (16 oz.) tub chocolate flavored frosting
- 1 c. chopped pecans
- 1/2 c. mini semi-sweet chocolate chips
Instructions
- Cast of characters:
- Prepare cake according to package instructions and bake in a 9 x 13-inch pan. Allow to cool completely. Punch several holes in top of cake using the handle of a wooden spoon.
- Pour 1 cup caramel topping over the cake making sure it gets into all of the holes. Put cake in the refrigerator for 1 hour.
- Frost cake with chocolate frosting. Sprinkle nuts and chocolate chips over the top. Drizzle with more caramel topping. Slice and serve. Store covered in refrigerator for up to 5 days.
- Cook's Note: If the caramel is too thick to pour, heat in microwave according to package instructions before pouring over cake.
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