TURTLES® CAKE I
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
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
TURTLE CAKE
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
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
Make and share this Turtle Cake recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 630.1, Fat 28.7, SaturatedFat 13.8, Cholesterol 101.1, Sodium 555.5, Carbohydrate 85.2, Fiber 1.1, Sugar 70.2, Protein 10.6
TURTLE CAKE FROM SCRATCH
This is a Turtle Cake recipe that makes the cake "from scratch" instead of using a box mix. It's a little time consuming but it is well worth it!
Provided by QueenJellyBean
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all dry ingredients (except sugar); set aside.
- Beat butter, sugar, eggs and vanilla until fluffy.
- Gradually add flour mixture alternately with milk (not canned milk), just until blended.
- Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
- Heat caramels and canned milk. Melt.
- Pour caramel mixture over cake, spreading to the edges.
- Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
- Spoon remaining batter over top, carefully spreading to the edges.
- Bake at 350°F for 35 minutes.
- Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
- Sprinkle with the remaining pecans.
- I like to serve this with vanilla ice cream or whipped topping.
TURTLE CAKE
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 CAKE
Categories Cake Chocolate Nut Dessert Bake Kid-Friendly Pecan Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350&;amp;deg;F. Grease 9x13x2-inch cake pan. Combine caramels, butter and milk in heavy medium saucepan. Stir over medium-low heat until caramels melt and mixture is smooth, about 6 minutes.
- Prepare cake mix according to package directions. Pour half of batter into prepared pan. Bake until top appears dry and cake is almost done, about 15 minutes. Pour caramel mixture evenly over cake. Sprinkle 1 cup pecans and chocolate chips over caramel. Pour remaining batter over filling. Sprinkle with remaining pecans. Bake until toothpick inserted into top half of cake comes out clean, about 30 minutes. Cool cake completely.
TURTLE CAKE
This recipe was given to me in the late 1990's. Kathleen knew I kept turtles as pets and thought this would be a cute birthday cake for me. It was amazing! The most challenging part of the recipe is spreading the carmel topping. By using two knives, start from the center of the dotted caramel mixture and pull outwards in opposite directions. Well worth the effort!
Provided by Kim A. Heaphy
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350'C.
- Mix together cake mix, 3/4 cup margarine margarine and evaporate milk. Pour 1/2 of the batter into a 9-inch X 13-inch greased pan. Cook in preheated
- oven for 9 minutes. Let cool.
- Melt caramels, evaporated milk and margarine in microwave for 3 to 5 minutes and then stir for 5 minutes. Pour caramel mixture over batter.
- Sprinkle a generous layer of jumbo chocolate chips then a single layer of pecans, using the 3/4 cup as a guidline, use more to create a layer if needed.
- Dot remaining batter over top and using two knives, carefully spread batter by pulling from the center and outwards.
- Bake at 350'C for 15 minutes. Let cool until at room temperature then chill in fridge for 1/2 hour before cutting.
Nutrition Facts : Calories 4257.2, Fat 266.2, SaturatedFat 73.8, Cholesterol 104.9, Sodium 2725.3, Carbohydrate 468, Fiber 15.3, Sugar 369.3, Protein 52.1
ULTIMATE TURTLE CHEESECAKE
Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
- Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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
TURTLE CAKE
Make and share this Turtle Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350*.
- Line 13x9 pan with foil and lightly grease the foil.
- In small saucepan, slowly heat caramels and milk stirring until melted.
- Prepare cake.
- Beat on low 1 minute, add butter, beat on hi 2 minutes.
- Spread 1/2 the batter in pan.
- Bake for 13 minutes.
- Pour caramel mix over cake; spread to edges.
- Sprinkle with 1 cup choc chips and 1 cup pecans.
- Spoon remaining batter over; spread to edges.
- Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
- Set the cake on a wire rack to cool.
- Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
TURTLE BUNDT CAKE
The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
- When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 26 g, TransFat 0 g
CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY
Here's what you need: freshly made chocolate cake, can of dulce de leche, can of chocolate frosting, chopped pecans, mini chocolate chips, caramel syrup
Provided by Matthew Johnson
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 74 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 55 grams
CHOCOLATE TURTLE CAKE
We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 16 servings.
Number Of Ingredients 34
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.
Nutrition Facts : Calories 1138 calories, Fat 59g fat (32g saturated fat), Cholesterol 153mg cholesterol, Sodium 483mg sodium, Carbohydrate 152g carbohydrate (118g sugars, Fiber 4g fiber), Protein 10g protein.
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