TURTLE CHOCOLATE LAYER CAKE









_Ingredients

Unsweetened baking cocoa

1 box (4-serving size) chocolate instant pudding and pie filling mix

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 1/4 cups milk

3 eggs

3 teaspoons vanilla

1 cup canola oil

1 cup semisweet chocolate chips (6 oz)

1 teaspoon instant coffee granules or crystals

1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese

frosting

1 box (7 oz) turtle candies

1/4 cup pecan halves, toasted

1 jar (12 oz) caramel topping

1/2 cup canned dulce de leche

1 cup chopped pecans



_Filling


1_Heat oven to 350°F. Grease 2 (9-inch) round cake pans with

shortening or cooking spray; sprinkle with cocoa.

2_In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and

coffee granules with electric mixer on low speed 1 minute. Beat on

medium speed 2 minutes. Fold in chocolate chips and chopped

pecans. Pour batter into pans.

3_Bake 30 to 32 minutes or until toothpick inserted in center comes

out clean. Cool 10 minutes. Remove cakes from pans to cooling

racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.

4_In medium bowl, stir frosting and dulce de leche with whisk until

well blended; set aside. Cut 6 of the turtle candies in half; set aside.

Chop remaining candies.

5_Place 1 cake layer, top side up, on serving plate. Spread with half of

the frosting mixture; sprinkle with chopped candies. Place second

cake layer, top side up, on candies. Spread remaining frosting mixture

on top of cake. Cover; refrigerate until serving time. Drizzle caramel

topping over top of cake, allowing some to drip down side. Garnish

with pecan halves and reserved turtle candies.

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