Turtles Cake I Food

TURTLES® CAKE II

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.

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:

• 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.

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.

TURTLE CAKE

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.

NO-BAKE TURTLE UPSIDE DOWN CAKE

Steps:

• First make the chocolate ganache. Pour the chocolate chips into a large bowl. Heat the heavy cream in a small pot until it becomes hot and just begins to have bubbles coming up along the sides. Pour the hot cream over the chocolate and stir until all of the chocolate is melted and they are completely combined. Allow it to cool for 2 hours, then whisk it with an electric mixer for a minute or two to help it gain some air and fluffiness.
• While it is cooling, make the caramel. In a small thick-bottomed saucepan mix together the water and the granulated sugar until well blended. Bring to a boil over medium-low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes. This took me about eight minutes, but the speed will depend upon the heat of your stovetop. Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar until incorporated. Be careful as the mixture will spit and hiss a bit. If the sugar begins to clump up when you're stirring do not fret, just stir as best as you can for about 30 seconds and then put the pot back on the heat and bring it back to a boil again over medium-low heat. Once it is boiling again stir until the sugar chunk dissolves and the mixture is smooth. Once it smoothes out, reduce heat to low and stir it every two minutes, allowing the mixture to simmer for at least 15 minutes or until it has thickened significantly. Remove from the stovetop and stir in the salt. Allow to cool completely to room temperature.
• Line an 8-inch cake pan with plastic wrap, making sure there is excess wrap that is hanging over the sides. Evenly spread the nuts and 1/4 cup of chocolate chips over the bottom of the pan, keeping the nuts at the very bottom flush with the bottom surface so that they are more visible when the cake is eventually flipped over. Then spread the caramel gently over the top of the nuts. Once there is an even layer of caramel, evenly spread the chocolate ganache over the caramel layer. Place the pan in the refrigerator uncovered, for 4 hours or overnight.
• Remove the pan from the refrigerator and flip the pan over onto the serving surface. The cake should come out when you pull up on the pan, and the cake should still have the plastic wrap stuck to it. Gently peel the plastic wrap off of the cake and allow to sit at room temperature for 20 minutes before serving.

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.
• Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!

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.

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

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.

TURTLE CAKE

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

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.

A CANADIAN FOODIE'S ORIGINAL CHEATER TURTLE CAKE RECIPE

Steps:

• Pre-heat oven to 350F; place rack is in middle
• Prepare 9 inch springform cake pan: butter and flour bottom
• Place disc of parchment paper on bottom; butter both sides of it
• Follow directions on box; pour 1/2 batter into springform pan (best to be less than half than more than half)
• Place in oven; bake for 15 minutes (set timer)
• Place all ingredients into small heavy sauce pan; heat, stirring regularly, until caramels are melted and all ingredients fully incorporated into a thick mass
• Prepare the nuts and chocolate so they are ready when the cake comes out of the oven
• Remove cake from oven at 15 minutes; surface tension should be taught
• Starting with chocolate around outer edge of pan and in toward middle, sprinkle completely over cake until covered single layer
• Repeat process with toasted pecans; stir caramel filling and pour along inside of pan rim in the same manner as the chocolate and the nuts, until completely covered with chocolate
• Pour remaining cake batter over caramel filling, ensuring that it is completely covered with batter
• Return cake to oven; bake another 50 to 60 minutes, until toothpick comes out completely clean in the middle: when in doubt, don't take it out.... best to not have middle sink (leave in 5-6 more minutes or up to 60 minutes)
• Remove from oven and rest for 20 minutes on cake rack: set timer for 20 minutes
• Instructions for Storing Cake until Service:
• Cake must still be warm to push toasted pecans vertically against side of caramel filling; pecans of same size look best, spaced at regular intervals (work quickly)
• For easy removal of cake from pan later, set cake on top of large sheet of plastic wrap with spring form bottom still in tact; wrap cake up sides (usually takes 2-3 sheets of wrap), even if still warm and set back into springform pan
• Store in fridge or wrap completely and store in freezer
• Thaw completely, if frozen; remove springform pan
• Set on serving tray or pedestal; dust with icing sugar
• If there is a dip in the cake, fill with toasted pecans; dust with more icing sugar
• Slice and serve with a sprig of mint, a berry, and whipping cream

TURTLE CAKE

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.

TURTLE CAKE

Steps:

• Preheat oven to 350°F. Spray a 13x9 inch pan with cooking spray. Prepare cake mix according to package directions. Pour half of the batter into the pan, and bake for 15 minutes.
• While the cake is baking, place the butter, evaporated milk, and unwrapped caramels into a small saucepan. Heat over medium heat, whisking occasionally, until the mixture is smooth.
• Remove the cake from the oven. Carefully pour the caramel evenly over the top. Top with the chocolate chips and chopped pecans. Pour the remaining cake batter over the top and spread it evenly to cover the chocolate chips and pecans.
• Bake the cake for an additional 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
• When you're ready to serve the cake, pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, beat the cream until soft peaks form. Stir in the powdered sugar and vanilla extract.
• Cut the cake into slices. Place the slices on plates, and top each slice with a dollop of whipped cream, a sprinkle of chocolate chips and pecans, and a drizzle of bottled caramel sauce.

A CANADIAN FOODIE'S TURTLE CAKE RECIPE

Steps:

• In a heavy medium sized saucepan, stir together cream, sugars, and salt; place saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon
• Once mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down sides of saucepan to remove sugar crystals that may have formed
• Clamp a candy thermometer to side of saucepan; boil without stirring over medium high heat until temperature reaches 245 F (118 degrees C)
• If sugar crystals form on sides of the pan, wash down with heatproof pastry brush dipped in warm water
• Remove from heat, stir in vanilla, and 1/4 cup butter
• Place back on heat; slowly bring to boil again until temperature reaches 245 F (118 degrees C)
• Add 1/3 cup of butter; melt into mixture; bring to boil, slowly, again until temperature reaches 245 F (118 degrees C)
• Stir well to combine, and set aside to cool, but do not let solidify: mixture must be pourable when ready to use
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Measure first 7 ingredients into large mixing bowl: flour, cocoa, BS, BP, salt, and both sugars
• Stir well to combine dry ingredients; measure remaining ingredients into bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Whisk to combine until completely incorporated and lumps are gone; use spatula to scrape down sides of bowl
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Weigh the first 7 ingredients into TM bowl: flour, cocoa, BS, BP, salt, and both sugars
• Mix dry ingredients together for 5 seconds speed 0-7
• Weigh remaining ingredients into TM bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Combine all ingredients for 10-15 seconds at speed 0-7; use spatula to scrape down sides of bowl
• and repeat for 5-10 seconds only, if lumps remain in mixture, scraping down sides again
• Pour half of cake batter into spring form mold; bake for 15 minutes
• Surface tension will be taught enough to receive filling:
• • Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
• • Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
• • Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
• Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
• Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
• Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
• Quickly wrap with plastic wrap and return to spring form pan until completely cool
• parchment strips between cake side and spring form pan and reseal pan
• Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
• Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
• Serve with a sprig of mint and whipping cream

CREAM CHEESE TURTLE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
• Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
• Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
• For icing:
• Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
• Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)

TURTLES CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
• Bake in the preheated oven for 15 minutes. Remove cake from the oven.
• Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
• Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.