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Heat oven to 350. Grease 2 9inch cake pans ; sprinkle with cocoa.
In a large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee crystals on low speed 1 minute. Beat on medium speed for 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
Bake 30-32 minutes or until it tests done. Cool 10 minutes. Remove cakes from pans to rack; cool completely. Wrap cake layers ; refrigerate for at least 1 hour.
In a medium bowl, stir frosting and dulce de leche with shisk until well blended; set aside. Cut 6 of the turtle candies in half, set aside. Chop remaining candies.
Place 1 cake layer, top side up on serving plate. Spread with half of the frosting mixtue; sprinkle with chopped candies. Place second cake layer, tip side up on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle carmel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and
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