Unsweetened baking cocoa

    1 box (4-serving size) chocolate instant pudding and pie filling mix

    1 box Betty Crocker™ Super Moist™ devil’s food cake mix

    1 1/4 cups milk

    3 eggs

    3 teaspoons vanilla

    1 cup canola oil

    1 cup semisweet chocolate chips (6 oz)

    1 teaspoon instant coffee granules or crystals

    1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese


    1 box (7 oz) turtle candies

    1/4 cup pecan halves, toasted

    1 jar (12 oz) caramel topping

    1/2 cup canned dulce de leche

    1 cup chopped pecans


    1_Heat oven to 350°F. Grease 2 (9-inch) round cake pans with

    shortening or cooking spray; sprinkle with cocoa.

    2_In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and

    coffee granules with electric mixer on low speed 1 minute. Beat on

    medium speed 2 minutes. Fold in chocolate chips and chopped

    pecans. Pour batter into pans.

    3_Bake 30 to 32 minutes or until toothpick inserted in center comes

    out clean. Cool 10 minutes. Remove cakes from pans to cooling

    racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.

    4_In medium bowl, stir frosting and dulce de leche with whisk until

    well blended; set aside. Cut 6 of the turtle candies in half; set aside.

    Chop remaining candies.

    5_Place 1 cake layer, top side up, on serving plate. Spread with half of

    the frosting mixture; sprinkle with chopped candies. Place second

    cake layer, top side up, on candies. Spread remaining frosting mixture

    on top of cake. Cover; refrigerate until serving time. Drizzle caramel

    topping over top of cake, allowing some to drip down side. Garnish

    with pecan halves and reserved turtle candies.

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