Turtles Cake Ii Recipes

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TURTLES® CAKE I



Turtles® Cake I image

Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.

Provided by Debbie

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
  • Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g

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

TURTLES® CAKE II



Turtles® Cake II image

Chocolate cake with a gooey caramel, pecan filling.

Provided by K. Casler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package German chocolate cake mix without pudding
14 ounces individually wrapped caramels
½ cup evaporated milk
¾ cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C). Cool and frost.
  • To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 45 g, Cholesterol 20.6 mg, Fat 16.3 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 253.9 mg, Sugar 33.1 g

TURTLE CAKE



Turtle Cake image

I found this on the back of a cake mix box. I liked this recipe because it didn't require a German Chocolate Cake base. It's easy to prepare and seems like you spent a lot more prep time than you actually did. ;)

Provided by Chicagopm

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

1 (18 ounce) box chocolate cake mix
3 eggs (see cake mix box for exact quantity)
1/2 cup vegetable oil (see cake mix box for exact amount)
1 1/2 cups water (see cake mix box for exact amount)
1 cup chopped pecans
1 (14 ounce) package caramels
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13 x 9 inch pan.
  • Pour half of the prepared cake mix into the pan.
  • Bake for 25 minutes.
  • In the meantime, place unwrapped caramels in a saucepan.
  • Add 1/2 cup evaporated milk.
  • Heat on low, stirring until caramels have melted.
  • Remove cake from oven and pour melted caramel mixture on top of the cake.
  • Sprinkle chopped pecans and chocolate chips on top of caramel layer.
  • Press down lightly.
  • Pour remaining half of prepared cake mix on top of the filling layer.
  • Bake an additional 30 minutes.
  • After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
  • Run a knife around the edges of the pan to loosen the cake.
  • This is an important step- otherwise you'll have a tough time removing the pieces later!
  • Store at room temperature.
  • Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.

TURTLE CAKE



Turtle Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 26

1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
1 3/4 cups all-purpose flour
1 cup white sugar
1/4 cup black cocoa
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
1/4 cup canola oil
2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1 cup hot instant coffee
4.2 ounces pasteurized egg whites
1 pound powdered sugar
2 pounds (8 sticks) unsalted butter, softened
2 tablespoons vanilla extract
8 ounces butterscotch caramel (see Cook's Note)
300 milliliters heavy whipping cream
600 grams dark chocolate, chopped

Steps:

  • For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.
  • For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.
  • In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.
  • Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.
  • For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.
  • For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)
  • To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

TURTLE COOKIES



Turtle Cookies image

Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. -Debbie Ethridge, Bentonville, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

4 tablespoons unsalted butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits
ICING:
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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