Chocolate Turtle Bundt Cake


1 package Namaste Foods Chocolate Cake Mix
4 eggs
1-1/3 cups warm water
2/3 cup oil or melted butter
1 cup roughly chopped pecan pieces toasted
Caramel-pecan sauce
3/4 cup light brown sugar
1/2 cup heavy cream
1/4 cup butter (1/2 stick)
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
Chocolate ganache
1-1/2 cups gluten free milk chocolate chips
1/2 cup heavy cream


  1. Preheat oven to 350°F. Grease bundt pan.
  2. Combine eggs, water and oil. Add mix and combine well. Add to bundt pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool completely on wire rack.
  3. Spread pecan pieces in single layer on a sheet pan. Toast in 350°F oven for 6-8 minutes. Set aside to cool.
  4. Caramel-pecan sauce: In a heavy bottomed saucepan, combine brown sugar, butter, heavy cream, corn syrup and salt over medium over medium-high heat. Bring to a boil; lower heat to simmer. Cook 2 minutes stirring constantly. Remove from heat and add vanilla and pecans. Stir until coated. Set aside to cool slightly and allow to thicken.
  5. Ganache: combine chocolate chips and heavy cream in microwave safe bowl. Heat in microwave for 20 second increments, stopping to stir each time. Repeat until smooth.
  6. Place bundt cake on pedestal or platter.
  7. Drizzle 1/3 of chocolate ganache and 1/3 of caramel pecan sauce. Repeat drizzling evenly on all sides until both sauces used.
  8. Keep chilled to store. Bring to room temperature to serve.

Notes: caramel sauce and ganache should be warm but still pourable before drizzling cake.