I’ve been doubling the recipe and baking in a 9×13 for years now.
Turtle Caramel Cake:
Ingredients:
| Ingredient | Quantity |
|---|---|
| German chocolate cake mix | 1 box |
| Semisweet chocolate chips | 1 cup |
| Evaporated milk | ½ cup |
| Unsalted butter, melted | ¾ cup |
| Large eggs | 3 |
| Chopped pecans | 2 cups |
| Canola oil | ⅓ cup |
| Butterscotch chips | 11 ounces |
| Chocolate fudge frosting | 1 container |
| Whole milk | 1 cup |
| Caramel bits | 11 ounces |
Instructions:
-
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- Mix Cake Batter: In a large bowl, combine the cake mix, melted butter, canola oil, eggs, and milk. Beat until smooth and well combined.
- Add Mix-Ins: Fold in the chocolate chips, pecans, butterscotch chips, and caramel bits into the batter.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack.
- Frosting: Once cool, spread the chocolate fudge frosting evenly over the top of the cake.
