Chocolate Turtle Cake Recipe Video 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 RECIPE (VIDEO)

Steps:

• Prepare the chocolate cake layers first. Preheat the oven to 350F/177C and line three, 8-inch (20-cm) round cake pans with parchment paper and spray the sides with a baking spray. Place the softened butter and sugar into a mixer bowl and whisk on high speed for 6 to 7 minutes, scraping down the sides of the mixing bowl often, until the butter is creamy and smooth.
• Add the melted chocolate and vanilla extract and whisk again for 1 minute. Add the eggs to the cake batter and mix for another 3 to 4 minutes, until the batter is smooth and creamy. In a separate measuring cup, combine the warm milk and instant coffee. Stir for a few seconds until the coffee is dissolved, then pour into the cake batter but do not stir. In a separate mixing bowl, combine the flour, baking powder, salt and cocoa powder. Sift the dry ingredients into the cake batter, then stir on low speed for about 1 minute, just until combined; do not overmix!
• Divide the cake batter evenly between the three pans. Bake in preheated oven for 32 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely. Once the layers have cooled, use a sharp serrated knife to level off the tops, if needed.
• If you are using my recipe for 'Homemade Caramel Sauce' for the filling, prepare that next: https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/ The caramel sauce needs to cool for at least an hour before using in this recipe. Once the caramel is done, combine 1 cup caramel with the chopped pecans for the filling and set aside.
• For the milk chocolate buttercream, place the butter into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the butter is super fluffy, creamy and almost white in color. Scrape down the sides of the mixing bowl often. Allow the melted milk chocolate to cool slightly, then add to the butter. Hot chocolate will melt the butter! If your buttercream is not becoming fluffy and voluminous, your butter is too soft! Place the mixing bowl into the refrigerator for 20 minutes, then whisk again. Whisk the chocolate into the butter for 1 minute, then add the vanilla, salt and confectioner's sugar. More sugar will make for a firmer buttercream. Whisk again for 3 to 4 minutes, until the buttercream is smooth and fluffy.
• For the simple syrup, combine 1 cup hot water with 1/2 cup sugar in a measuring cup or dispenser bottle and stir/shake until the sugar is completely dissolved.
• To assemble the cake, first soak the layers generously with the prepare simple syrup. Transfer 1 1/2 to 2 cups of the buttercream into a pastry bag tipped with a star tip. Pipe a ring of frosting around the edge of the cake, to keep the caramel filling on the inside. Add half the filling onto the first layer, then add small dollops of frosting on top, followed by the second cake layer. Repeat this process for the second layer and top with the final cake layer.
• Using offset spatulas and a cake scraper, frost the top and sides of the cake with a crumb coat layer of the buttercream. The crumb coat will keep all the crumbs in place. Refrigerate the cake for at least 30 minutes, then add the final layer of frosting. For the decorative finish on the buttercream, use a comb spatula. Garnish the cake with more caramel, dollops of buttercream, chocolate chips and chopped pecans.
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CHOCOLATE TURTLE CHEESECAKE

Steps:

• Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
• Bake at 350 degrees F for 10 minutes.
• In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
• Pour over crust.
• Top with pecans.
• Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate, pour over pecans.
• Bake at 350 degrees F for 40 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.

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.

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.

TURTLE CAKE

Steps:

• Mix German Chocolate cake according to package directions on box and pour half of the batter into a 9x13 baking pan, bake at 350F for 15 minutes.
• Melt the caramels with the evaporated milk and the butter, spread this mixture over the half of the batter baked above.
• Sprinkle with chocolate chips and pecans.
• Pour remaining batter into pan and bake for 20 minutes.
• Cool completely.
• Frost with a nice chocolate frosting and sprinkle with toffee chips.