Turtle Cake!!!

This Caque {father of the bride, anyone?} is oh so delish! It's just as good as old fashioned Turtle chocolates but in cake form! Ooo, ooo! Yes, puhlease!!

Ingredients

Cake:
1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream,
Caramel and chocolate topping
Chopped pecans - garnish

Chocolate Gnash:
1/2 cup bittersweet chocolate chips
1/2 cup half n' half
1 Tablespoon butter

Directions

Cake:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3. Meanwhile, in a saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes.

Gnash: over a double boiler, melt the chocolate chips and butter into the half and half, until smooth. Add more or less half and half depending on desired consistency.

Serve with ice cream, drizzle with Gnash, caramel topping and sprinkle with pecans. Store loosely covered at room temperature.