Turtle Snack Cake Food

TURTLE SNACK MIX

Steps:

• In a large microwave-safe bowl, mix cereal and pecans. In a 2-cup glass measuring cup, combine brown sugar, butter, corn syrup and salt; microwave, uncovered, on high for 1-2 minutes or until smooth, stirring once., Whisk in baking soda. Pour over cereal mixture, toss to coat. Microwave, uncovered, on high 3 minutes, stirring every minute., Spread onto a parchment paper-lined baking sheet; immediately sprinkle with chocolate chips and caramel bits (do not stir). Refrigerate until chocolate is set. Break into pieces. Stir in pretzels. Store in an airtight container.

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

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.

TURTLE SNACK CAKE

Steps:

• 1. Preheat oven to 350°F. Grease 13X9-inch baking pan.
• 2. Prepare cake mix according to package directions. Stir pecans, chocolate chips and vanilla into batter. Pour into prepared pan. Drizzle 1/2 cup caramel sauce over batter; swirl caramel into batter with knife.
• 3. Bake 32 minutes or until cake begins to pull away from sides of pan and toothpick inserted into center comes out clean. Cool to lukewarm on wire rack. Garnish each serving with pecans and caramel sauce.

TURTLES® CAKE I

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.

CHEWY TURTLE SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In large bowl, beat sugar and 6 tablespoons butter with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water and eggs on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 2-quart saucepan, heat 1/2 cup butter, the caramels and evaporated milk over medium heat, stirring constantly, until smooth. Spread over hot cake. Sprinkle with chocolate chunks and pecans. Bake 20 minutes longer or until chocolate is melted. Cool completely, about 1 hour 30 minutes.

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.

CHOCOLATE TURTLE BUNDT CAKE

Steps:

• Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
• Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.
• To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.
• Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.
• To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.
• Place the bundt cake on a cake pedestal or platter. Drizzle with 1/3 of the chocolate ganache and 1/3 of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.
• Store chilled bringing to room temperature for serving.

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.

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.

SPECIAL TURTLE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray.
• In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps.
• Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
• For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
• Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running.
• Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize.
• Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.)
• For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.)
• For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize.
• Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated.
• Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.)
• To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake.
• Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers.
• Frost the entire cake as desired with the frosting.