Let’s build this decadent Turtle cake:

1. Make the Caramel Sauce:

• Combine granulated sugar and water in a medium/large saucepan. Cook over medium-low heat, stirring only until sugar dissolves (3-5 min). Add butter and let it melt.
• Increase heat to medium. Bring to a boil without stirring. Boil until mixture turns a deep amber/copper color (15-20+ min). Watch carefully! Swirl pan occasionally if needed for even color.
• Remove pan from heat. Very carefully and slowly stream in the heavy cream while whisking quickly. It will bubble vigorously.
• Whisk until smooth. Stir in vanilla extract and salt. Add more salt to taste if desired.
• Pour into a heatproof container and let cool completely (refrigerate to speed up). Reserve 1/2 – 3/4 cup for frosting; the rest is for filling/drizzle. (Makes about 2 cups total).

2. Make the Chocolate Cake Layers:

• Preheat oven to 300°F (148°C). Note: 300°F is lower than the Hershey’s recipe, adjust if using that exact recipe. Prepare three 8-inch cake pans with parchment rounds and grease sides.
• Whisk all dry cake ingredients (flour, sugar, cocoa, baking soda, salt) in a large bowl.
• In a separate bowl, whisk eggs, milk, oil, and vanilla.
• Add wet ingredients to dry ingredients and mix until combined.
• Stir in boiling water/hot coffee. Batter will be thin.
• Divide batter evenly between pans. Bake for 30-33 minutes, or until a toothpick comes out clean.
• Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.

3. Make the Caramel Buttercream:

• In a large mixer bowl (paddle attachment), beat room temperature butter until smooth and fluffy.
• Gradually add powdered sugar on low speed, alternating with 1/2 cup to 3/4 cup of the cooled caramel sauce, until incorporated.
• Add vanilla extract and salt to taste.
• Increase speed to medium-high and beat until very light and fluffy. Adjust consistency with more caramel or a splash of cream if needed, but keep it sturdy enough for damming.

4. Make the Chocolate Ganache:

• Place chocolate chips in a medium heatproof bowl.
• Heat heavy cream in a small saucepan (or microwave) until just simmering/boiling.
• Pour hot cream over chocolate chips. Let sit for 2-3 minutes.
• Whisk gently until smooth and glossy. Let cool until thickened but still pourable for the drip.

5. Assemble the Cake:

• Level cooled cake layers if necessary.
• Place the first layer on a cake plate. Pipe a sturdy dam of caramel buttercream around the top edge.
• Fill inside the dam with about 1/2 cup of the remaining caramel sauce. Spread gently.
• Sprinkle about 1/4 cup of toasted pecans evenly over the caramel.
• Place the second cake layer on top. Pipe another buttercream dam. Fill with remaining caramel sauce (or reserve some for drizzling) and sprinkle with the remaining 1/4 cup toasted pecans.
• Place the final cake layer on top.
• Apply a thin crumb coat of buttercream over the entire cake. Chill for 30-60 minutes until firm.
• Frost the outside of the cake smoothly with the remaining caramel buttercream.

6. Decorate:

• Gently reheat the reserved ganache if it has thickened too much (microwave 50% power, short bursts).
• Drizzle the ganache around the top edge of the chilled cake, encouraging drips. Pour remaining desired amount on top and spread evenly.
• Allow ganache to set slightly. Pipe decorative swirls or borders with any leftover buttercream around the top edge.
• Garnish with extra chopped toasted pecans and a final drizzle of caramel sauce.
• Chill briefly to set decorations before serving.

Take your time with assembly for clean layers and drips!