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.

Chocolate Turtle Cake

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
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(18)

7

25 minutes

1 hour 50 minutes

20 servings

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Nutrition Info

  • 1 Serving
  • 340
  • 16g
    (Saturated Fat 5g, Trans Fat 0g)
  • 35mg
  • 270mg
  • 43g
    (Dietary Fiber 2g, Sugars 28g)
  • 4g
  • Percent Daily Value*
  • 0%
  • 0%
  • 8%
  • 8%
  • Exchanges
  • 3
  • 2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).

  • Did You Know?

    This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.

Ingredients

  • 1  box Betty Crocker® SuperMoist® devil's food cake mix
  • 1 1/3  cups water
  • 1/2  cup vegetable oil
  • 3  eggs
  • 1  bag (14 oz) caramels
  • 1/2  cup evaporated milk
  • 1  cup chopped pecans
  • 1  bag (6 ounces) semisweet chocolate chips (1 cup)
  • Ice cream or Whipped cream, if desired
  • Caramel and chocolate topping, if desired
  • Chopped pecans, if desired

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
  2. 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
  3. 3Meanwhile, 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 minutes (29 minutes for dark or nonstick pan) 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 topping and sprinkle with pecans. Store loosely covered at room temperature.

Categories: Course, Desserts, Cakes

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TBSPAna
TBSPAna said:

The recipe calls for a 13x9" cake pan, @Anonymous.

4/23/2013 10:48:12 AM
Anonymous User
Anonymous said:

What size pan?

4/22/2013 5:55:10 PM
Anonymous User
Anonymous said:

wassup

4/11/2013 6:25:03 PM
Anonymous User
Anonymous said:

I have made this similar recipie and its always a hit.

11/22/2012 12:48:41 PM
Tia
Tia said:

Love this recipe!

11/2/2012 5:26:54 PM
Anonymous User
Anonymous said:

My sister loves Turtles...and her birthday is tomorrow. This is perfect!

10/17/2012 2:02:23 PM
lcjannett
lcjannett said:

This recipe, I made for my Husband on Father's day and I do believe it is going to be a new family favorite!! mmmmm...simply wonderful...

6/22/2010 10:51:31 AM

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