Turtle Fudge Skillet Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 525 Calories

Ingredients

• 3 eggs
• 1 tablespoon all-purpose flour
• 1 (12 ounce) jar caramel ice cream topping, divided
• 1 tablespoon solid vegetable shortening
• 4 (1 ounce) squares semisweet baking chocolate, coarsely chopped
• 0.5 cup vegetable oil
• 1.3333333730698 cups water
• 1 (18.25 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Sup
• 0.5 cup pecan halves, coarsely chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Step 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.

Step 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.

Step 6

Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.