Espresso Chocolate Turtle Cake

- 1 (18 oz) pkg dark chocolate cake mix (1 (515 g) pkg )
- 1 1/3 cups water (325 mL)
- 1/2 cup canola oil (125 mL)
- 3 eggs (3 )
- 1 Tbsp instant espresso coffee (15 mL)
- 1 tsp cinnamon (5 mL)
- 1 (14 oz) bag caramels, papers removed (1 (340 g) bag )
- 1/2 cup evaporated milk (125 mL)
- 1 cup chopped pecans (250 mL)
- 1 cup semi-sweet chocolate chips (250 mL)
1. Preheat oven to 350 F (180 C). Canola oil spray a 9 x 13 inch (23 x 33 cm) pan.
2. In large mixing bowl, combine cake mix, water, canola oil, eggs, espresso coffee powder and cinnamon. Beat at low speed for 1 minute, scraping bowl continuously. Do not over mix. Pour half of the batter into prepared pan. Bake for 25 minutes.
3. Heat caramels and evaporated milk in medium saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in chopped pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Then spread remaining batter over all. Bake 30 minutes longer. Remove from oven and cool for at least 30 minutes.

Nutritional Analysis