Side Pannel
Turtle Cake Recipe
Turtle Cake Recipe
- Recipe Submitted by maryjosh on 07/26/2018
Ingredients List
- CAKE:
- 1 box german chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup canola oil
- 1 stick unsalted butter (1/2 cup)
- 11 oz. bag Kraft caramels, unwrapped 40 per bag
- 14 oz. can sweetened condensed milk
- 6 oz. chocolate chips 1 cup
- 1 cup pecan pieces
- CHOCOLATE MARSHMALLOW FROSTING:
- 1/2 box confectioners’ sugar or 2 cups
- 1/4 cup Nestle's cocoa
- dash salt
- Milk to make of spreading consistency
- 1 tsp. vanilla
- 1/4 cup Crisco shortening
- 1/4 cup marshmallow crème
Directions
CAKE:
Preheat oven to 350.
Unwrap caramels.
In medium saucepan, melt caramels with butter and condensed milk.
Continue stirring and mashing down the caramels until they melt completely.
(This will take about 15-20 minutes over low to medium heat).
Mix cake mix with eggs, water and oil.
Pour half of the batter into a greased 9x13” baking dish.
Bake at 350° for 15-18 minutes or when cake is set.
Remove cake from oven.
Pour caramel topping over top of cake and spread evenly.
(It is better if you pour over every part of the cake because this is hard to spread. Do the best you can).
Sprinkle with chocolate chips, then pecans.
Finally pour remaining chocolate batter over top of filling.
Bake at 350° for another 20 minutes or until set.
Remove from oven to cool.
CHOCOLATE MARSHMALLOW FROSTING:
Mix confectioners’ sugar, cocoa and salt.
Add vanilla, then a few tablespoons of milk and try to get this just to the workable point.
Use as little milk as possible so the ingredients are just moistened.
You probably won’t need more than ¼ to 1/3 cup of milk total.
Then work in shortening and marshmallow crème to give the frosting its proper spreading consistency.
Frost cake when cooled.
Preheat oven to 350.
Unwrap caramels.
In medium saucepan, melt caramels with butter and condensed milk.
Continue stirring and mashing down the caramels until they melt completely.
(This will take about 15-20 minutes over low to medium heat).
Mix cake mix with eggs, water and oil.
Pour half of the batter into a greased 9x13” baking dish.
Bake at 350° for 15-18 minutes or when cake is set.
Remove cake from oven.
Pour caramel topping over top of cake and spread evenly.
(It is better if you pour over every part of the cake because this is hard to spread. Do the best you can).
Sprinkle with chocolate chips, then pecans.
Finally pour remaining chocolate batter over top of filling.
Bake at 350° for another 20 minutes or until set.
Remove from oven to cool.
CHOCOLATE MARSHMALLOW FROSTING:
Mix confectioners’ sugar, cocoa and salt.
Add vanilla, then a few tablespoons of milk and try to get this just to the workable point.
Use as little milk as possible so the ingredients are just moistened.
You probably won’t need more than ¼ to 1/3 cup of milk total.
Then work in shortening and marshmallow crème to give the frosting its proper spreading consistency.
Frost cake when cooled.
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