Turtle Fudge Skillet Cake

Yield: 12 servings or 24 sample servings

Ingredients

• 1 (18.25 ounce) box devil's food cake mix* (plus ingredients to make cake)
• 1 tablespoon butter
• 4 (1 ounce) squares semi-sweet chocolate for baking
• 1 (12.25 ounce) jar caramel ice cream topping, divided
• 1/2 cup pecans, chopped
• Vanilla ice cream or thawed, frozen whipped topping (optional)

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake mix according to package directions in a bowl; beat until smooth.
3. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.
4. Bake, uncovered, for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
5. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate.
6. Chop chocolate. Combine half of the caramel topping with chocolate in a bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted. Stir until smooth.
7. Carefully spread caramel fudge glaze over cake.
8. Chop pecans; sprinkle evenly over glaze.
9. Drizzle with remaining caramel sauce, if desired.
10. Serve with vanilla ice cream or whipped topping.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Nutrition

Per serving: Calories 440, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 55 g, Protein 6 g, Sodium 490 mg, Fiber 2 g