Method
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Bake the Cake:
Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan. Prepare the chocolate cake batter according to package directions, pour into the pan, and bake 25–30 minutes or until a toothpick inserted in the center comes out clean. -
Poke and Soak:
Allow the cake to cool for 10 minutes. Using the handle end of a wooden spoon or a similarly sized tool, poke holes evenly across the surface. In a mixing bowl, whisk together the sweetened condensed milk and caramel sauce until smooth. Pour this mixture over the cake, ensuring it seeps into each hole. -
Add Nuts and Chips:
Evenly sprinkle the chopped pecans and mini chocolate chips over the cake. Let the dessert cool to room temperature, then cover and refrigerate for at least 2 hours to set. -
Finish and Serve:
Once thoroughly chilled, spread the whipped topping in an even layer across the cake. Drizzle with the remaining caramel sauce and garnish with the reserved pecans. Slice into squares and serve chilled.
Prep Time: 20 minutes | Bake Time: 30 minutes | Chill Time: 2 hours | Total: 2 hours 50 minutes
Yields: 12 servings | Approximate Calories: 450 kcal per serving
Indulge in the harmony of creamy caramel, tender chocolate cake, and crunchy pecans—all wrapped up in a light, airy topping. This Caramel Turtle Poke Cake is proof that the simplest techniques can produce the most memorable desserts.
Enjoy!
