Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Small skillet (for toasting pecans)
Step-by-Step Instructions
We start with the foundation. I preheat my oven according to the cake mix directions (usually 350°F) and generously grease my 9×13 inch pan. In a large bowl, I prepare the cake batter exactly as directed on the box, using the eggs, oil, and water. I like to mix it by hand just until smooth—overmixing can make it tough. The batter will be thin and fragrant. While the oven heats, I toast my pecans in a small, dry skillet over medium heat for 5-7 minutes, stirring constantly until they become fragrant and take on a slightly darker hue. This fills the kitchen with the most amazing, warm, nutty aroma. I let them cool for a minute.
Now for the first layer of magic. I pour half of the cake batter into the prepared pan, spreading it evenly. Over this, I sprinkle the toasted pecans and the entire cup of chocolate chips, trying to distribute them as evenly as possible. Then, I carefully spoon the remaining cake batter over the top. This is a bit tricky because the nuts and chips want to move around. I use the back of my spoon to gently spread the batter, sealing in the goodies. The idea is to create a hidden treasure layer inside the cake. I then pop it in the oven to bake as directed on the box, usually for 30-35 minutes.
While the cake bakes, I make the glorious caramel sauce that defines this dessert. In a medium saucepan over low heat, I combine the unwrapped caramels, the stick of butter, and the evaporated milk. I stir this almost constantly with a spatula. It takes patience—maybe 8-10 minutes—for the caramels to fully melt into a smooth, luscious, golden-brown sauce. The smell is incredible, like a candy shop. I keep the heat low to avoid scorching the bottom. Once it’s completely smooth, I remove it from the heat and let it sit for a minute. This sauce is the heart of the “turtle” flavor.(See the next page below to continue…)