Chocolate Turtle Cake Recipe 425

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CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

This is a very rich and sinful desert that is quick and easy to make. A recipe passed on to me by my mother.

Provided by Just Cher

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) bag caramels
1/2 cup evaporated milk
3/4 cup melted butter
2 cups pecans
1 cup chocolate chips

Steps:

  • Prepare cake mix as directed.
  • Pour 1/2 of the batter in a 13x9 inch pan.
  • Bake at 350 for 15 minutes.
  • Remove and let cool.
  • In a double boiler, add caramels, milk and butter and stir constantly till melted.
  • Pour melted caramel over cooling cake.
  • Sprinkle on top 1 cup of pecans& chocolate chips.
  • Pour remaining batter on top and bake for an additional 20 minutes.
  • Enjoy.

CHOCOLATE TURTLE LAYER CAKE



Chocolate Turtle Layer Cake image

Enjoy this cake made with Betty Crocker™ Super Moist™ cake mix and frosting - a delicious chocolate dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 16

Number Of Ingredients 15

Unsweetened baking cocoa
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 eggs
1 1/4 cups milk
1 cup canola oil
3 teaspoons vanilla
1 teaspoon instant coffee granules or crystals
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
1 box (7 oz) turtle candies
1 jar (12 oz) caramel topping
1/4 cup pecan halves, toasted

Steps:

  • Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
  • In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
  • Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
  • In medium bowl, stir frosting and dulce de leche with whisk 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 mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.

Nutrition Facts : Calories 705, Carbohydrate 86 g, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 513 mg

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
  • Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
  • Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

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