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
frosting
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
_Filling
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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