Instructions

• Preheat the oven to 350°F (175°C). Spray a Bundt pan with nonstick spray.
• Make the caramel sauce: place 20 unwrapped baking caramels (189 g) and 3 tablespoons milk (43 g) in a microwave-safe bowl. Microwave on HIGH for 1½ minutes, stirring every 30 seconds, until the caramels are melted and the sauce is smooth. Transfer the sauce to a small container and refrigerate while you prepare, bake, and cool the cake.
• In a large bowl combine the German chocolate cake mix (432 g), fudge brownie mix (519 g), 4 large eggs (200 g), 1¼ cups water (284 g), and 1⅛ cups canola oil (225 g). Use a hand mixer on medium speed and beat for 2 minutes, until evenly combined.
• Divide the 2 cups chopped pecans (227 g) into two portions: 1¼ cups and ¾ cup. Stir the 1¼ cups pecans into the cake-brownie batter until evenly distributed. Reserve the ¾ cup pecans for topping.
• Pour 1 cup of batter into the prepared Bundt pan. Then pour the remaining batter into the pan, filling it about ¾ full. If you have extra batter, you may bake it in a smaller pan.
• Bake the cake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
• Remove the cake from the oven and set the pan on a cooling rack. Let the cake cool in the pan for 5 minutes.
• After 5 minutes, invert the Bundt pan onto the cooling rack to release the cake and let the cake cool an additional 15 minutes.
• While the cake cools, make the ganache: heat 1 cup heavy whipping cream (227 g) in a small saucepan over medium-low heat until it is very hot and begins to simmer at the edges. Remove from heat, add 12 ounces semisweet chocolate morsels (340 g), stir gently, then let sit 5 minutes. Whisk for about 1 minute until the mixture is smooth and shiny. Let the ganache cool 15 minutes.
• After the cake has cooled the 15 minutes on the rack, poke holes evenly across the top of the cake with a skewer or fork. Pour half of the cooled caramel sauce over the cake, allowing it to seep into the holes.
• Pour the cooled chocolate ganache over the top of the cake, spreading gently to cover.
• Sprinkle the chopped turtle candies (8, 136 g) and the reserved ¾ cup chopped pecans evenly over the ganache. Drizzle the remaining caramel sauce over the candies and pecans. Let the cake sit until the ganache and caramel set slightly before slicing and serving.