Turtle Bundt Cake
Ingredients
- 1 chocolate cake mix
- 1 small box (3.9 oz) instant chocolate pudding mix, dry
- ½ cup sugar
- ½ cup sour cream
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup water
- 1 teaspoon vanilla
- 1½ cups chopped pecans, divided
CARAMEL CREAM CHEESE FROSTING
- 12 ounces cream cheese, softened
- 4 cups powdered sugar
- ⅛ cup caramel ice cream topping
- ¼ teaspoon salt
TOPPINGS AND DRIZZLES
- 3 ounces Peter’s caramel plus 1½ Tablespoons milk
- ½ cup milk chocolate chips plus 1 Tablespoon vegetable shortening
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine cake mix, pudding mix, sugar, sour cream, eggs, oil, water, and vanilla, and mix for three minutes. Stir in 1 cup of the pecans. Save the rest for the garnish.
- Spray bundt pan with Baking Joy and pour batter evenly inside.
- Bake at 350 degrees F for 40 to 45 minutes, until done when cake springs back to the touch.
- Let sit in the pan for 3 minutes before turning them out. Cool on a wire cooling rack.
CREAM CHEESE FROSTING
- Combine all ingredients and beat until smooth and creamy.
- Spoon frosting into a piping bag and pipe frosting over the top of cooled cake.
- In a microwavable bowl melt caramel and milk together in microwave for 1 minute. Stir until smooth. Let it cool for about a minute before drizzling it over the frosting.
- In a microwavable bowl melt chocolate chips and shortening together for 1 minute. Stir until smooth and drizzle over caramel.
- Sprinkle remaining nuts over the top.
source:training.
