Step 1

Chocolate Cake: Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack for 20 minutes then remove from the pan and cool completely.

Step 2

Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes then set aside to cool.

Step 3

Caramel-Pecan Sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.

Step 4

Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are evenly coated. Set aside to cool slightly.

Step 5

Chocolate Ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.

Step 6

Assemble the Turtle Bundt Cake: Place the bundt cake on a cake pedestal or platter. Drizzle with 1/3 of the rich chocolate ganache and 1/3 of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.

Step 7

Store chilled bringing to room temperature for serving.