A Canadian Foodies Original Cheater Turtle Cake Recipes

TURTLE CAKE

Steps:

• 1. Heat oven to 350^. Spray cake pan ( 9x13-inch) with non stick spray. Set aside. --- Mix cake as directed on package. Spread 1/2 of the cake batter in the baking pan and bake for 20 minutes. Let cool.
• 2. While this is cooling; put in a saucepan the caramels, butter and sweetened condensed milk and cook over low heat until blended and caramels have melted, stirring continuously.
• 3. After cake has cooled; spread caramel mixture over cake evenly. Top with a sprinkling of the chocolate chips and 1/2 the nuts.
• 4. Cover all with the remaining cake batter, spreading to cover. Sprinkle top with chocolate chips and nuts. Bake for 20 minutes. Do the toothpick test. When cake has cooled on wire rack cut into small pieces= very rich, oh so good with a scoop of vanilla bean ice cream!

A CANADIAN FOODIE'S ORIGINAL CHEATER TURTLE CAKE RECIPE

Steps:

• Pre-heat oven to 350F; place rack is in middle
• Prepare 9 inch springform cake pan: butter and flour bottom
• Place disc of parchment paper on bottom; butter both sides of it
• Follow directions on box; pour 1/2 batter into springform pan (best to be less than half than more than half)
• Place in oven; bake for 15 minutes (set timer)
• Place all ingredients into small heavy sauce pan; heat, stirring regularly, until caramels are melted and all ingredients fully incorporated into a thick mass
• Prepare the nuts and chocolate so they are ready when the cake comes out of the oven
• Remove cake from oven at 15 minutes; surface tension should be taught
• Starting with chocolate around outer edge of pan and in toward middle, sprinkle completely over cake until covered single layer
• Repeat process with toasted pecans; stir caramel filling and pour along inside of pan rim in the same manner as the chocolate and the nuts, until completely covered with chocolate
• Pour remaining cake batter over caramel filling, ensuring that it is completely covered with batter
• Return cake to oven; bake another 50 to 60 minutes, until toothpick comes out completely clean in the middle: when in doubt, don't take it out.... best to not have middle sink (leave in 5-6 more minutes or up to 60 minutes)
• Remove from oven and rest for 20 minutes on cake rack: set timer for 20 minutes
• Instructions for Storing Cake until Service:
• Cake must still be warm to push toasted pecans vertically against side of caramel filling; pecans of same size look best, spaced at regular intervals (work quickly)
• For easy removal of cake from pan later, set cake on top of large sheet of plastic wrap with spring form bottom still in tact; wrap cake up sides (usually takes 2-3 sheets of wrap), even if still warm and set back into springform pan
• Store in fridge or wrap completely and store in freezer
• Thaw completely, if frozen; remove springform pan
• Set on serving tray or pedestal; dust with icing sugar
• If there is a dip in the cake, fill with toasted pecans; dust with more icing sugar
• Slice and serve with a sprig of mint, a berry, and whipping cream

TURTLE FUDGE SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

CHOCOLATE TURTLE CAKE

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.