Chocolate Turtle Poke Cake (Print-Friendly Version)
Caramel-filled chocolate cake with whipped frosting, crunchy pecans, and chocolate chips in every bite.
# What You’ll Need to Make This:
→ Cake Base
01 -
1 box chocolate cake mix, prepared with listed ingredients according to package instructions
→ Toppings and Fillings
02 -
680 g caramel ice cream topping, divided
03 -
1 can chocolate frosting
04 -
90 g mini chocolate chips
05 -
120–180 g chopped pecans
# How to Prepare:
01 -
Prepare and bake the chocolate cake as directed on the package using the required ingredients. Allow the cake to cool for approximately 10 minutes.
02 -
With the handle of a wooden spoon, poke evenly spaced holes across the surface of the cake.
03 -
Pour half of the caramel ice cream topping (one jar, approximately 340 g) evenly over the cake, ensuring it fills the holes. Use an offset spatula to distribute the caramel.
04 -
Allow the cake to cool entirely to room temperature before applying the frosting.
05 -
Transfer the chocolate frosting to a mixing bowl and whip for several minutes until light and fluffy. Spread the whipped frosting evenly over the cooled cake.
06 -
Sprinkle mini chocolate chips and chopped pecans evenly over the frosted cake. Drizzle the remaining caramel topping over the surface, using a piping bag for precision if desired.
# Extra Tips:
01 -
Whipping canned frosting adds volume and creates a lighter texture, making it easier to spread.
02 -
A piping bag creates an even caramel drizzle, enhancing both appearance and flavor distribution.