Turtle Cake
This is a pre-food revolution cake. I remember the first time Libbus made this and I took a bit and was surprised that the cake had filling. Cakes could have filling!?? I had never tasted anything so rich, so yummy. This cake brings back such great memories of cooking with Libbus. She’d let me make anything in the kitchen…ridiculous experiments. One time I mixed up the salt and sugar and ended up making a “salt cake” that had something like a full cup of salt. Papa took a bite, smiled and said, “yummy!”. Now that’s love.
Serving Size: 10-12 servings
Turtle Cake
A moist, decadent cake.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 1 box German Chocolate cake mix (Pillsbury Plus)
- 1 14-ounce bag of caramels + 6 caramels
- 1/2 cup butter + 1 pat
- 1/2 cup evaporated milk, undiluted
- 1 cup (or more) milk chocolate morsels
- 1 1/3 cup (or more) pecans
Instructions
- Mix cake according to directions on box.
- Pour 1/2 cake batter into pan and bake at 350°F for 15 minutes (or until cake springs back in the middle).
- In a saucepan, over low heat, melt caramels, butter and milk.
- Remove cake from oven, pour caramel mixture over cake and top with chocolate chips and pecans.
- Over this, pour second 1/2 of cake batter, then bake about 20 minutes more.
Notes