Turtle Sundae Chocolate Cake

FOR THE CAKE:
1 package (about 18 oz.) chocolate cake mix
1/2 cup mini semi-sweet chocolate morsels
1/2 cup chopped pecans
1/2 cup flaked coconut
FOR THE FROSTING AND TOPPING:
1 container (16 oz.) vanilla frosting
24 caramel candies, unwrapped
2 teaspoons milk
Colored sprinkles
24 chocolate candy kisses, gummy candies, pecan halves, cherry halves or gumdrops

Preheat oven to 350 degrees F. Spray a 15 1/2x10 1/2x1-inch baking pan with nonstick spray.

Prepare cake mix following package directions. Stir in chocolate morsels, pecans and coconut. Pour batter into pan.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool.

Frost cake with vanilla frosting; cut into 24 squares.

Place caramels and milk in small microwave-safe bowl. Microwave at HIGH (100% power) 30 seconds; stir. Microwave 15 seconds longer or until caramels are melted and smooth.

Drizzle caramel over each square. Decorate with colored sprinkles. Center 1 chocolate candy kiss on each square. Let stand until caramel is set.

Cover cake with Reynolds Extra Wide Plastic Wrap.