Chocolate Turtle Cake Food

CHOCOLATE TURTLE CAKE

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 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 CAKE

Steps:

• Preheat oven 350 degrees. Grease and flour a 13x9x2 inch baking pan.
• Combine and mix well cake mix, butter, eggs, water, oil and 1/2 can sweetened condensed milk. Pour half of the batter into the prepared baking pan. Bake for 20 to 25 minutes.
• In a saucepan over low heat, combine caramels and 1/2 can sweetened condensed milk. Stir mixture, heating until caramels are melted and mixture is smooth. Evenly spread over the baked cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 to 30 minutes longer or until cake springs back when lightly touched. Frost with Turtle Cake Frosting.
• Turtle Cake Frosting:.
• Combine butter, cocoa, and evaporated milk in a small saucepan. Heat, stirring, until butter is melted and mixture is well blended. Remove from heat and add confectioners' sugar and vanilla. Spread over cooled cake.
• Store loosely covered at room temperature.

CHOCOLATE TURTLE ICEBOX CAKE

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.

TURTLE CAKE

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.

LIZ'S CHOCOLATE TURTLE CAKE.

Steps:

• To prepare the cheesecake.
• Preheat oven to 325 degrees.
• In a medium bowl, mix together crushed cookie crumbs, walnuts, butter and salt until well combined. Scoop mixture into a 9" x 13" baking pan coating with nonstick spray - evenly press the mixture down to form a crust over the bottom.
• In a microwave-safe bowl, add caramels and milk - heat on medium power until caramels are melted and mixture is well blended, about 4 to 5 minutes, stopping to stir every 2 minutes. Pour caramel over the crust and spread to within 1" of the edge. Set aside to cool.
• In a large mixing bowl, beat together cream cheese and sugar until combined and smooth. Mix in sour cream and vanilla. Add eggs, one at a time, mixing just until combined after each. Stir together melted chocolate and instant espresso - pour into cheesecake batter and stir to blend. Pour batter over the caramel layer.
• Place pan into the oven and bake until the center is almost set, about 45 to 50 minutes. Remove from the oven and place pan on a wire rack to cool completely. Place into the refrigerator to chill for at least 4 hours.
• To add the topping.
• Before slicing, top with remaining nuts and drizzle with melted ounce of chocolate.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of rectangular pan, 13x9x2 inches.
• Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly (do not overbeat); or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.
• Meanwhile, heat caramels and evaporated milk in 1-quart saucepan 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 30 minutes. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with nuts. Store tightly covered.