Preheat oven to 350 degrees. Grease two 9″ cake pans and dust with cocoa.
In a mixing bowl, add the cake mix, eggs, milk, vegetable oil, and vanilla extract and beat for 1 minute.
Add instant pudding and beat again for 2 minutes.
Fold in chocolate morsels and chopped pecans.
Pour the batter into the prepared cake pans. Bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool the pans on wire racks for 10 minutes, then remove from pans to wire racks and cool completely.
Wrap and chill the cake layers for at least 1 hour.
Whisk together cream cheese frosting and dulce de leche in a small bowl.
Take packages of turtle candies and cut 6 in half and set aside for the garnish. Dice the remaining turtle candies.
Using a serrated knife, slice cake layers in half horizontally and make 4 layers.
Place 1 layer cut side up on a cake plate. Spread with ½ cup of cream cheese frosting mixture and sprinkle with 1/3 of the diced turtle candies.
Repeat this twice.
Place the final cake layer on top of the cake cut side down.
Spread chocolate fudge frosting on the top and sides of the cake. Spread and chill in refrigerator until ready to serve.
Before serving, drizzle caramel ice cream topping over the top of the cake. Garnish with the remaining candies and pecan halves. Store in the refrigerator.