Turtle Fudge Skillet Cake
Description
Baked in a skillet, this fudgy turtle cake will delight your sweet tooth--the devil's food cake base is sprinkled with pecans and topped with a chocolate and caramel drizzle.
Ingredients
•
1 tablespoon solid vegetable shortening
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1 tablespoon all-purpose flour
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1 (18 1/4 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Super Moist®)
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1 1/3 cups water
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3 eggs
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1/2 cup vegetable oil
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1 (12 ounce) jar caramel ice cream topping, divided
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4 (1 ounce) squares semisweet baking chocolate, coarsely chopped
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1/2 cup pecan halves, coarsely chopped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
2
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
3
Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
5
Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
6
Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.