How to make Turtle Caramel Cake
Ingredients:
1 C semi sweet chocolate chips
2 C chopped pecans
¾ C unsalted sweet cream butter melted
½ C evaporated milk
1 – 11 oz caramel bits
1 Box german chocolate cake mix
1 C whole milk
3 large eggs
⅓ C canola oil
1 container of chocolate fudge frosting
Instructions:
Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray
Using a hand mixer, beat the cake mix, oil, eggs and milk together until combined and smooth
Pour half of the cake batter into the baking dish and bake for 15 minutes
Remove from oven once baked
Using a saucepan, combine the caramel bits, butter, and evaporated milk and bring to a medium heat
Mix caramel mixture until melted and smooth
Pour over the baked cake
Sprinkle the chocolate chips and pecans over the caramel topping and cake
Pour remaining cake batter on top of the caramel mixture and place back into the oven to bake for 20 minutes
Allow to cool completely
Once cooled, soften up the chocolate fudge frosting and spread evenly
Sprinkle with more chocolate chips and pecans
Enjoy!
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 400 | Fat: 20 grams | Carbohydrates: 50 grams | Protein: 4 grams
Frequently Asked Questions:
Can I use a different type of chocolate in the cake?
Yes, you can use different types of chocolate based on your preference. However, the recipe calls for semi-sweet chocolate chips.
Can I substitute the pecans with another nut?
Yes, if you have a nut allergy or prefer a different nut, you can substitute the pecans with your preferred choice, such as walnuts or almonds.
Can I use a different type of frosting instead of chocolate fudge frosting?
Absolutely! If you’re not a fan of chocolate fudge frosting, you can use other frosting flavors like caramel, cream cheese, or vanilla.
Choose the frosting that suits your taste.
Can I make the cake in a different pan size?
While the recipe calls for a 9×13 baking dish, you can adapt the recipe to a different pan size.
Adjust the baking time accordingly, as a different pan size may require more or less time to bake the cake.
Can I refrigerate the cake before serving?
Yes, you can refrigerate the cake if you prefer it chilled or if you want to make it in advance.
Ensure it is properly covered or stored in an airtight container to maintain its freshness.
Can I use a homemade cake mix instead of a boxed mix?
Yes, you can use a homemade cake mix if you prefer.
Just make sure the quantities and ingredients are similar to the boxed mix called for in the recipe.
Can I use a different type of milk instead of whole milk?
Yes, you can use different types of milk, such as skim milk or 2% milk, as a substitute for whole milk.
However, keep in mind that using a lower-fat milk may affect the richness and texture of the cake.
Can I make the cake without pecans or substitute them with another nut?
If you don’t have pecans or have a nut allergy, you can omit the pecans from the recipe.
Alternatively, you can substitute them with another nut of your choice, such as walnuts or almonds.
How do I know if the cake is fully baked?
To check if the cake is fully baked, insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
If there is wet batter sticking to the toothpick, continue baking for a few more minutes and retest.
Can I make the caramel sauce in advance?
Yes, you can make the caramel sauce in advance and store it in an airtight container in the refrigerator.
When ready to use, gently reheat the caramel sauce until it is pourable before adding it to the cake.