Turtle Poke Cake Recipe With Eagle Brand

CHOCOLATE TURTLE CAKE

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.

CHOCOLATE TURTLE CAKE

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.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
• Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

TURTLE CAKE

Steps:

• Mix cake as directed on package.
• Add in 1/2 cup eagle brand milk.
• Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
• Let cool 5 minutes.
• While cake is baking, melt caramels, butter and remainder of milk in double boiler.
• Pour over cool cake and sprinkle with chips and nuts.
• Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.

CHOCOLATE TURTLE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, eggs, water and vegetable oil until well-combined.
• Once the batter is fully mixed, add the 1 cup of chocolate chips.
• Spray a 9x13 pan with non-stick cooking spray, and spread batter evenly about in pan.
• Bake for about 25-30 minutes or until the cake is cooked all the way through but not burned.
• Once the cake is done cooking, take out and let cool for about 1 hour.
• Once the cake has cooled, poke holes in the cake about every 1-2 inches (I used the round end of a bottom wooden spoon).
• Pour the chocolate and caramel sauce over the holes, and on top of the cake.
• Refrigerate for about 1 hour
• In a separate bowl, combine cream cheese, cool whip, powdered sugar, and vanilla with a hand mixer, until it is a smooth creamy texture.
• Pour the cream cheese mixture over the cake and spread evenly.
• Drizzle the melted caramel and chocolate over the frosting.
• Sprinkle with mini chocolate chips and pecans.
• Refrigerate until ready to serve.

TURTLE CHOCOLATE LAYER CAKE

Steps:

• To make the caramel sauce:
• Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
• 2. Over medium heat, bring the mixture to a boil. Stop whisking and don't whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
• . Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
• . Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
• . Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like. To make the chocolate cake layers:
• p id="instruction-step-7″>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 7.
• Add all dry ingredients to a large bowl and whisk together. 8.
• Add eggs, milk and vegetable oil to the dry ingredients and mix well. 9.
• Add boiling water and vanilla extract and mix well. 10
• Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 11
• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. To make the caramel buttercream:
• id="instruction-step-13″>12. Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth. 13
• Slowly add about half of the powdered sugar and mix until well combined and smooth. 14
• Add about 1/2 a cup of caramel sauce and mix until well combined and smooth. 15
• Slowly add the remaining powdered sugar and mix until well combined and smooth. 16
• Add additional caramel sauce to achieve the right flavor and consistency of frosting. You don't want to thin out the frosting too much or it won't hold your cake together well. 17
• Add salt to taste. To build the cake:
• id="instruction-step-19″>18. Once the cakes are cool and the frosting is ready, remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake. 19
• Place first layer of cake on cake plate. Spread about 2/3 cup of frosting on top in an even layer. 20
• Pipe a dam around the edge of the cake, on top of the frosting. This is help hold your caramel sauce in place (and is why you don't want your frosting to be too thin - you want it to hold in place well). 21
• Add about 1/2 cup of caramel sauce and gently spread into an even layer. The caramel sauce is easiest to work with when at room temperature, but should be workable when cold as well. 22
• Spread about 1/4 cup of chopped pecans evenly over the caramel sauce and level out the frosting dam, if needed, so that everything is level. 23
• Add the second layer of cake and add another layer of frosting, caramel and chopped pecans. 24
• Add the final layer of cake on top and then add a thin crumb coat to the cake. 25
• Refrigerate the cake for about 30 minutes to an hour so that everything firms up a bit, which will help keep everything in place while you frost the cake. 26
• Frost the outside of the cake with the remaining caramel frosting. Feel free to use my tutorial for frosting a smooth cake. To decorate the cake:
• id="instruction-step-28″>22. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). 23
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24
• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake. 25
• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. You can also finish it off with a drizzle of caramel sauce and some chopped pecans. 26
• Refrigerate cake until ready to serve. Serve chilled or at room temperature. Cake is best when stored well covered and eaten within 3-4 days.

TURTLE POKE CAKE

Steps:

• Bake the chocolate cake according to package instructions in a 13" x 9" pan.
• Let the cake cool completely then poke holes across the entire top.
• Pour the caramel sweetened condensed milk over the cake, saving a small amount for later.
• Using a knife, spread the caramel over the cake making sure it gets in all of the holes.
• Place the cake in the refrigerator for 30 minutes - 1 hour.
• Once the time has passed remove the cake from the refrigerator and spread the chocolate frosting over the cake.
• Sprinkle the top with chopped pecans and chopped Turtle candies then drizzle with the remaining caramel sweetened condensed milk.