Moist Chocolate Turtle Caramel Pecan Cake 

Chocolate Turtle Caramel Pecan Cake-- Cake Ingredients: • 1 cup softened butter • 1/2 cup sour cream • 1/2 cup whole milk • 1/2 cup chocolate caramel coffee creamer • 5 large eggs • 1 Tbsp vanilla bean paste • 2 cups White Lily all-purpose flour • 2 1/2 cups granulated sugar • 2 Tbsp dry instant Snickers pudding mix • 1 tsp baking powder • 1 tsp salt • 1/2 cup Hershey’s cocoa powder (plain) • 1/4 cup Hershey’s dark chocolate cocoa powder • Pam baking spray with flour , for greasing Caramel Topping Ingredients: • 20 Kraft caramel squares (unwrapped) • 3/4 cup whole milk • 1 TBSP butter vanilla emulsion • 1 pinch salt Chocolate Ganache Ingredients: • 8 oz milk chocolate chips • 4 oz heavy whipping cream • 1 Tbsp butter Turtle Garnish: • 1 cup pecans , roasted and chopped 🔪 Instructions Step 1: Prepare the Pecans 1. Preheat oven to 350°F (175°C) . 2. Spread 1 cup of pecans on a cookie sheet. 3. Roast for 5 minutes , let cool, then chop and set aside. Step 2: Make the Cake 1. Preheat oven to 325°F (163°C) . Grease a Bundt pan thoroughly with Pam baking spray with flour . 2. In a bowl, whisk together flour , pudding mix , baking powder , salt , and both cocoas. 3. In a separate bowl, cream the butter and sugar until smooth, then beat in the eggs one at a time. Mix in the sour cream. 4. Stir in vanilla bean paste . 5. Alternately add dry ingredients with a mix of milk and coffee creamer , starting and ending with dry ingredients. Do not overmix. 6. Pour batter into prepared pan and smooth the top. 7. Bake for 70–75 minutes , or until a skewer inserted comes out clean. 8. Let cake cool in the pan for 10–12 minutes , then invert onto a cooling rack. Step 3: Make the Caramel Topping 1. In a saucepan over medium heat, melt the caramel squares with milk . 2. Stir continuously until smooth, then add butter vanilla emulsion and a pinch of salt . 3. When caramel reached 230°, take off of the heat and let Cool slightly before using. Step 4: Make the Ganache 1. Heat heavy cream in a saucepan or microwave until hot, not boiling. 2. Pour over milk chocolate chips and let sit 1 minute. 3. Add butter and stir until glossy and smooth. Put in the refrigerator for about 5 to 10 minutes. Step 5: Assemble the Cake 1. Once cake is completely cooled, pour chocolate ganache over cake . 2. Sprinkle roasted pecans over the chocolate. . 3. Pour the caramel over the pecans. 4. Optional: Garnish with additional caramel drizzle or mini chocolate chips. Serving Tip Serve warm slices with a scoop of vanilla ice cream or a drizzle of warm extra caramel sauce! The Blind Bearded Chef Zeke