Turtle Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/8 cup Caramel ice cream topping
  • 1 Chocolate cake mix
  • 1 small box Chocolate pudding mix, instant dry
  • 1/2 cup Milk chocolate chips plus
  • 3 oz Peter's caramel plus
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Dairy

  • 12 oz Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

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
• 12 ounces cream cheese, softened
• 4 cups powdered sugar
• ⅛ cup caramel ice cream topping
• ¼ teaspoon salt
• 3 ounces Peters caramel plus 1½ Tablespoons milk
• ½ cup milk chocolate chips plus 1 Tablespoon vegetable shortening

Directions

• 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.
• 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.