Chocolate Turtle Cake

Chocolate, caramel, and pecans are made for each other, and their flavors blend perfectly in this stunning chocolate layer cake. Mixing the Devil's Food cake with pudding and chocolate chips results in brownie-like layers with a filling and frosting of ready-to-apply fudge with icing. Finishing touches are tortoise candies and a sprinkle of dulce de leche ice cream.
Preheat the oven to 350 degrees. Brush 2 (8-inch) round cake pans and sprinkle with cocoa powder. Set aside.Beat the cake mix and the following 7 ingredients in an electric mixer on low speed for 1 minute; beat on medium speed for 2 minutes. Add the chocolate chips and chopped pecans. Pour the batter into the prepared molds.Bake at 350 ° C for 30-32 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the tins on a wire rack for 10 minutes. Transfer from the pan to a wire rack and allow to cool completely. Wrap and refrigerate the cake cakes for at least 1 hour.Whisk together the cream cheese frosting and canned dulce de leche in a small bowl until smooth. Set aside. Cut 6 turtle candies in half and set aside for decoration. Cut the remaining turtle candies into cubes.Using a serrated knife, cut the cake cakes in half horizontally to make 4 layers. Place 1 cake, cut side up, on the cake pan. Spread 1/2 cup cream cheese frosting mixture; sprinkle with one-third of the diced turtle candies. Repeat the procedure twice. Place the last cake on top of the cake, cut side down. Spread the top and sides of the cake with chocolate fudge frosting. Cover and refrigerate until ready to serve. Just before serving, pour the dulce de leche ice cream over the cake. Garnish with the remaining turtle candy halves and pecan halves. Store in the refrigerator.