TURTLES® CAKE I
Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.
Provided by Debbie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
- Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g
DEVIL'S FOOD SNACK CAKE
My husband and his friends request this devil's food snack cake for camping trips because it's easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CHEWY TURTLE SNACK CAKE
Enjoy this chewy, chocolatey snack cake topped with caramel and plenty of pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- In large bowl, beat sugar and 6 tablespoons butter with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water and eggs on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 2-quart saucepan, heat 1/2 cup butter, the caramels and evaporated milk over medium heat, stirring constantly, until smooth. Spread over hot cake. Sprinkle with chocolate chunks and pecans. Bake 20 minutes longer or until chocolate is melted. Cool completely, about 1 hour 30 minutes.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 34 g, TransFat 0 g
TURTLE CAKE
Steps:
- For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.
- For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.
- In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.
- Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.
- For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.
- For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)
- To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.
SPECIAL TURTLE CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 4-layer cake
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray.
- In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps.
- Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
- For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
- Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running.
- Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize.
- Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.)
- For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.)
- For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize.
- Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated.
- Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.)
- To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake.
- Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers.
- Frost the entire cake as desired with the frosting.
CHEWY CARAMEL TURTLE BARK
Chewy caramel, crunchy pecans and dark chocolate are combined in this simple homemade candy that is far better tasting than any turtle you can buy in the store. The caramel stays nice and chewy, even straight out of the refrigerator, so consider yourself warned: This is going to call to you at all hours.
Provided by Karen E.
Categories Candy
Time 1h20m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat-proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees. Remove from heat and stir in the vanilla.
- Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave, 50% power for 2-2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth. It will continue melting as it rests.
- Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!
Nutrition Facts : Calories 154.7, Fat 9.9, SaturatedFat 4, Cholesterol 8.7, Sodium 40.4, Carbohydrate 17.7, Fiber 1.1, Sugar 16.2, Protein 1.4
TURTLE FUDGE SKILLET CAKE
This turtle fudge skillet cake is great for a sweet tooth! Serve with vanilla ice cream, if desired.
Provided by mrs redmon
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 67.5 g, Cholesterol 81.8 mg, Fat 27.1 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 7 g, Sodium 578.6 mg, Sugar 27.3 g
CREAM CHEESE TURTLE CAKE
From "Loca Luna" restaurant in Little Rock, Arkansas. Taken from Bon Apetit. This looks decadently ooey and gooey and rich!
Provided by yooper
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Preheat oven to 350.
- Butter and flour 13x9x2-inch metal cake pan.
- Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
- Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.
- Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds.
- Beat at medium speed 2 minutes.
- Pour batter into pan.
- Melt buttter in medium saucepan over medium-low heat.
- Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese.
- Whisk until smooth, about 1 miute.
- Pour cream cheese mixture in large ribbons atop cake batter in pan.
- Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist).
- Cool cake in pan on rack.
- Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For Icing: Mix sugar and cocoa in medium bowl.
- Bring milk and buter to simmer in heavy medium saucepan.
- Reduce heat to medium-low; add powdered sugar mixture and whisk until melted.
- Add chocolate chips and whisk until smooth.
- Mix in vailla.
- Drizzle warm icing over cake.
- Let stand until set, about 2 hours.
- Drizzle caramel topping over.
BUTTERSCOTCH SNACK CAKE
Handy pantry ingredients , including cake and pudding mixes, are the key to this moist, golden cake from Joanie Ward of Brownsburg, Indiana. It has a chewy, nutty topping and big butterscotch flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 307 calories, Fat 13g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 264mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
CHEWY CHOCOLATE TURTLE COOKIES
Chocolate, pecans, caramel: bring them all together in one tasty treat. Our Chewy Chocolate Turtle Cookies are sure to impress straight out of the oven.
Provided by My Food and Family
Categories Dairy
Time 47m
Yield 28 servings, 3 cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cake mix, Neufchatel and eggs in large bowl with mixer until blended. Stir in chocolate morsels and nuts.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Gently press 1 caramel piece into center of each.
- Bake 10 to 12 min. or until cookies are slightly firm to the touch; cool 3 min. on baking sheets. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAM CHEESE TURTLE CAKE
Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
- Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For icing:
- Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
- Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)
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