Turtles Cake Ii Food

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TURTLES® CAKE I



Turtles® Cake I image

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

1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

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

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

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



Turtle Cake image

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

1 (18 ounce) box chocolate cake mix
3 eggs (see cake mix box for exact quantity)
1/2 cup vegetable oil (see cake mix box for exact amount)
1 1/2 cups water (see cake mix box for exact amount)
1 cup chopped pecans
1 (14 ounce) package caramels
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips

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



Turtle Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 26

1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
1 3/4 cups all-purpose flour
1 cup white sugar
1/4 cup black cocoa
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
1/4 cup canola oil
2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1 cup hot instant coffee
4.2 ounces pasteurized egg whites
1 pound powdered sugar
2 pounds (8 sticks) unsalted butter, softened
2 tablespoons vanilla extract
8 ounces butterscotch caramel (see Cook's Note)
300 milliliters heavy whipping cream
600 grams dark chocolate, chopped

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.

CAFE LATTE'S TURTLE CAKE



Cafe Latte's Turtle Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 (9-inch, 3 layer) cake

Number Of Ingredients 15

1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup good-quality cocoa
1 tablespoon baking soda
1 teaspoon salt
1 cup hot coffee
1/2 cup milk
1 cup sugar
6 tablespoons butter
2 cups good-quality semisweet chocolate chips
3/4 cup caramel
1 1/2 cups pecans, toasted

Steps:

  • Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
  • Cover the bottom of each pan with parchment paper, cut to size.
  • In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
  • Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
  • Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

SPECIAL TURTLE CAKE



Special Turtle Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield One 4-layer cake

Number Of Ingredients 21

Nonstick cooking spray, for cake pans
2 eggs
4 ounces canola oil
8 ounces buttermilk
1 ounce vanilla extract
1 pound sugar
10 1/2 ounces all-purpose flour
3 1/2 ounces dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
7 ounces sugar
5 ounces egg whites
1 pound butter
6 ounces heavy cream
6 ounces dark chocolate, chopped
1/2 teaspoon cayenne
12 ounces granulated sugar
12 ounces heavy cream
4 ounces unsalted butter
1 cup chopped pecans

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.

TURTLES® CAKE II



Turtles® Cake II image

Chocolate cake with a gooey caramel, pecan filling.

Provided by K. Casler

Categories     Cake Mix Cakes

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package German chocolate cake mix without pudding
14 ounces individually wrapped caramels
½ cup evaporated milk
¾ cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
3 tablespoons milk

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.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 45 g, Cholesterol 20.6 mg, Fat 16.3 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 253.9 mg, Sugar 33.1 g

CARROT CAKE II



Carrot Cake II image

Make and share this Carrot Cake II recipe from Food.com.

Provided by Duckie067

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb carrot, freshly grated
4 large eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 cup walnuts, chopped
1 1/2 cups oil
1 (8 ounce) package cream cheese
1 (10 ounce) box sugar
4 ounces unsalted butter
2 teaspoons real vanilla

Steps:

  • Preheat oven to 325°.
  • Add 1 egg at a time to the grated carrots until all 4 have been added.
  • Beat after each egg Add the oil and mix.
  • Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
  • Next, add the walnuts and mix well.
  • Pour into a greased/floured tube pan.
  • Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
  • FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
  • Beat until smooth and creamy.
  • Frost only after cake is cooled.

TURTLE CAKE



Turtle Cake image

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

1 (14 ounce) bag caramels
5 ounces evaporated milk (not sweetened condensed milk)
1 (18 ounce) box German chocolate cake mix, with pudding (the one that uses oil)
3 eggs (or as called for by your cake mix)
1/4 cup oil (1/2 the quantity called for by the cake mix)
1 1/3 cups water (or as called for by your cake mix)
3/4 cup butter, room temp
12 ounces semi-sweet chocolate chips
2 cups pecans, chopped

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 CAKE



Turtle Cake image

Serve this tasty Turtle Cake tonight! Earn oohs and ahhs from everybody around the table with the sweet layers of this Turtle Cake recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h50m

Yield 16 servings

Number Of Ingredients 9

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
38 KRAFT Caramels
4-1/2 tsp. water
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
5 oz. BAKER'S Semi-Sweet Chocolate, divided
16 vanilla wafers
16 pecan halves

Steps:

  • Spoon half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
  • Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 45 sec. Cool slightly.
  • Beat cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed COOL WHIP. Stack cake layers on plate, filling and frosting top with cream cheese mixture. Refrigerate while preparing chocolate glaze and garnishes.
  • Melt 2 oz. chocolate as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.
  • Microwave frozen COOL WHIP and remaining chocolate in microwaveable bowl 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.
  • Spread COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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Mar 11, 2017 - Chocolate cake with a gooey caramel, pecan filling. Mar 11, 2017 - Chocolate cake with a gooey caramel, pecan filling. Mar 11, 2017 - Chocolate cake with a gooey caramel, pecan filling. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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CHEATER TURTLE CAKE: CHOCOLATE WITH CARAMEL PECAN FILLING
Add the wet ingredients. Combine until smooth without over mixing. Pour 1/2 batter into bottom of prepared spring form pan and bake 15 minutes until surface tension is taught enough to receive weight of fillings. Above, you can see how high the first layer of batter is in the spring form pan.
From acanadianfoodie.com


CAFE LATTE TURTLE CAKE FOR TWO RECIPE - PINCH OF YUM
Bake for 15-20 minutes. Remove the cakes gently from the ramekins and allow to cool for at least 20 minutes before adding frosting. In a small saucepan, bring the milk, sugar, and butter to a boil. After 15-20 seconds of boiling, remove from heat and melt in chocolate chips. Whisk until smooth.
From pinchofyum.com


TURTLES CAKE | ETSY
Check out our turtles cake selection for the very best in unique or custom, handmade pieces from our cake toppers shops.
From etsy.com


ALLRECIPES* - TURTLE CAKE II CALORIES, CARBS & NUTRITION FACTS ...
Find calories, carbs, and nutritional contents for Allrecipes* - Turtle Cake Ii and over 2,000,000 other foods at MyFitnessPal
From myfitnesspal.com


TURTLES® CAKE II GOOD RECIPES - CHEATING …
Preheat oven to 350 stages F (175 levels C). Lightly grease one 9x13 inch pan. Prepare cake mix in line with package deal instructions and …
From cheating-housewifemarried.blogspot.com


TURTLE CAKE - GIFT OF HOSPITALITY
Preheat oven to 350°F. Spray a 13×9 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 …
From giftofhospitality.com


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