Banana Chocolate Turtle Cake
Yield: 20 servings
Ingredients
- 1 (18.25 ounce) box super moist Devil's Food cake mix*
- 1 1/3 cups water
- 1/2 cup + 2 teaspoons vegetable oil, divided
- 3 eggs
- 2 medium bananas, finely chopped
- 1 (14 ounce) bag caramels, unwrapped
- 1/2 cup evaporated milk
- 1 1/3 cups semisweet chocolate chips, divided
- 1 cup chopped pecans
Instructions
- Heat oven to 350 degrees F. Lightly spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray.
- Beat cake mix, water 1/2 cup oil and eggs in large bowl on low speed 1 minute, scraping bowl as needed.
- Pour half the batter into the pan.
- Bake for 25 minutes.
- Heat caramels and evaporated milk in saucepan over medium heat, stir frequently, until melted and smooth.
- Stir in pecans.
- Sprinkle warm cake evenly with bananas. Pour caramel mixture over bananas.
- Sprinkle with 1 cup chocolate chips.
- Carefully spread remaining batter over top.
- Bake an additional 30 minutes.
- Melt over low heat, 1/3 cup chocolate chips and 2 teaspoons oil in small saucepan. Stir constantly until smooth. Drizzle over cake.
- Let cool for 20 minutes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Source: International Banana Association
