Chocolate Turtle Icebox Cake Recipes
CHOCOLATE TURTLE CAKE
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
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
CHOCOLATE TURTLE CAKE
This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It's so easy to make, and a huge hit at parties!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 2h35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
- While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
- Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
- Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
- Evenly drizzle the salted caramel sauce before slicing and serving.
Nutrition Facts : Calories 261 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 104 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE TURTLE ICEBOX CAKE
Break out the caramel sauce and pecans when you're ready to make our Chocolate Turtle Icebox Cake recipe. Classic turtle flavors are reimagined in cake form with this chocolate turtle icebox cake that will be a welcome addition to any dessert spread.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
- Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
- Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
- Refrigerate overnight.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.882 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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