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Ingredients

1 tablespoon solid vegetable shortening 1 tablespoon all-purpose flour 1 (18.25 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Super Moist®) 1 ⅓ cups water 3 eggs ½ cup vegetable oil 1 (12 ounce) jar caramel ice cream topping, divided 4 (1 ounce) squares semisweet baking chocolate, coarsely chopped ½ cup pecan halves, coarsely chopped

Nutrition Info

525.4 calories carbohydrate: 67.5 g cholesterol: 81.8 mg fat: 27.1 g fiber: 1.9 g protein: 6.8 g saturatedFat: 7 g servingSize: - sodium: 578.6 mg sugar: 27.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
Combine cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth, carefully spread over the cake.
Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

1 12-inch cake

This turtle fudge skillet cake is great for a sweet tooth! Serve with vanilla ice cream, if desired.