Rich, sweet, decadent cake based on Turtle Candies. German chocolate cake is filled with a creamy caramel layer, chocolate chips and pecans, then frosted with a luscious chocolate marshmallow frosting. This is one sensational cake!
1 German Chocolate cake mix
1 cup water
⅓ cup canola oil
1 stick unsalted butter
11-oz. bag Kraft caramels, unwrapped (40 per bag)
14-oz. can condensed milk
6-oz. (1 cup) chocolate chips
1 cup pecan pieces
Preheat oven to 350.
In medium saucepan, melt caramels with butter and condensed milk.
Continue stirring and mashing down the caramels until they melt completely.
(This will take about 15-20 minutes over low to medium heat).
Mix cake mix with eggs, water and oil.
Pour half of the batter into a greased 9x13” baking dish.
Bake at 350° for 15-18 minutes or when cake is set.
Remove cake from oven.
Pour caramel topping over top of cake and spread evenly.
(It is better if you pour over every part of the cake because this is hard to spread. Do the best you can).
Sprinkle with chocolate chips, then pecans.
Finally pour remaining chocolate batter over top of filling.
Bake at 350° for another 20 minutes or until set.
Remove from oven to cool.
Don't cook the caramels on anything but a low heat. They tend to scorch and burn really easily. Continue pressing the caramels against the edge of the saucepan with a spoon to get them to break down and dissolve.