Gooey Turtle Cake

This cake is just as sinful as the picture shows. It is so rich and moist and amazing that a small piece will do ya. I couldn't help but pick at is as I prepared the icing and tried not to eat all the pecans before they made it onto the cake.  I love pecans. I can crack all day in the hopes of finding that one with the perfect flavor and consistency. And it is so satisfying to crack one and pull out two perfect halves. That doesn't happen often, usually I am digging pieces of shell out of pieces of pecan and drop most of the good stuff on the floor.

Anyways, back to the cake.  Don't bake this if you are on a diet. Don't bake this if you aren't planning to go into a diabetic coma after dessert. Do bake this if you want to know what heaven tastes like.

Ingredients

Cake
1 box devil's food cake with eggs, oil, and water called for on box
1 14 oz bag caramels
1/2 c evaporated milk
1 c chopped pecans
1 c semisweet chocolate chips

Icing
1 c semisweet chocolate chips
1 1.4 c heavy cream
1 Tbsp light corn syrup
Caramel for drizzling (I used ice cream topping)
Pecans


Directions

Cake
1. Heat oven to 350 (325 for dark or nonstick pans). Grease a 13 x 9 pan.

2. Make the cake batter as directed on the box. Pour half into the pan and refrigerate the unused portion. Bake for 20 minutes.

3. In a small saucepan, melt the caramels and evaporated milk. Pour over warm cake. Sprinkle on pecans and chocolate chips.

4. Spread remaining batter on top. Bake for 25-30 minutes, until a toothpick inserted comes out clean of cake.

5. Allow to completely cool. Run a knife around the edges and turn onto a baking sheet to ice.

Icing
1. Place chocolate chips in a medium bowl.

2. Bring cream and syrup to a simmer on medium heat. Pour over chocolate and allow to sit for 1 minute.

3. Stir until smooth and shiny. Pour over cooled cake and spread to cover.

4. Drizzle on caramel sauce and top with pecans.

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