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–+ servings
Turtle Chip Cake
Turtle Chip Cake is a decadent dessert that layers rich chocolate cake with gooey caramel, crunchy pecans, and a luscious chocolate chip icing. Inspired by the flavors of the classic turtle candy, this cake delivers a perfect combination of textures and sweetness. Ideal for gatherings and celebrations, it stands out for its gooey caramel center and fudgy topping, making it a favorite among chocolate lovers and holiday bakers alike.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 520 kcal

Ingredients
  

Cake Layer:

  • 1 box German chocolate cake mix ( or Swiss chocolate cake mix)
  • ½ cup margarine
  • 1 cup water
  • 1 cup vegetable oil
  • 3 eggs
  • 1 can sweetened condensed milk (divided)
  • 14 oz caramel candy
  • 1 cup pecans (chopped )

Icing:

  • ½ cup margarine
  • 6 tbsp milk
  • 1 pkg small chocolate chips
  • 3 tbsp cocoa
  • 1 box confectioners' sugar
  • ½ cup pecans (chopped )

Instructions
 

Step 1: Prepare the Cake Batter

  • Cream margarine with cake mix.
  • Add water, oil, eggs, and ½ can sweetened condensed milk.
  • Beat until well combined.

Step 2: First Bake

  • Pour half the batter into a greased 9x13" pan.
  • Bake at 350°F (175°C) for 30 minutes.

Step 3: Prepare Caramel Layer

  • While the cake bakes, melt caramels with the remaining ½ can sweetened condensed milk over low heat until smooth.

Step 4: Add Caramel and Pecans

  • Pour melted caramel mixture and sprinkle chopped pecans evenly over the hot baked cake layer.

Step 5: Finish Baking

  • Pour the remaining cake batter on top.
  • Return to oven and bake for another 30 minutes.

Step 6: Make the Icing

  • Melt margarine with cocoa, milk, and sugar in a saucepan.
  • Stir in chocolate chips and mix until smooth.
  • Beat well.

Step 7: Ice and Garnish the Cake

  • Pour icing over hot cake.
  • Sprinkle with chopped pecans and additional chocolate chips if desired.

Tips

  • Use butter instead of margarine for a richer flavor
  • Toast the pecans lightly before adding for extra depth
  • Line the pan with parchment for easier removal
  • Serve warm with vanilla ice cream for a classic pairing
  • Substitute walnuts if pecans are unavailable
  • Let cake rest 15 minutes before cutting to set layers
  • Add a pinch of salt to the icing to balance sweetness
  • Store covered at room temperature for up to 2 days
  • Refrigerate leftovers for a firmer, fudgier texture

Nutrition

Calories: 520kcalCarbohydrates: 68gProtein: 6gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 420mgPotassium: 260mgFiber: 3gSugar: 46gVitamin A: 420IUVitamin C: 0.5mgCalcium: 110mgIron: 2.4mg
Keyword chocolate caramel cake, comfort food, holiday cake, pecan cake, potluck dessert, retro baking, vintage dessert
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