Nutty Chocolate Turtle Cake Recipes

CHOCOLATE TURTLE CAKE

Steps:

• Prepare cake mix as directed.
• Pour 1/2 of the batter in a 13x9 inch pan.
• Bake at 350 for 15 minutes.
• Remove and let cool.
• In a double boiler, add caramels, milk and butter and stir constantly till melted.
• Pour melted caramel over cooling cake.
• Sprinkle on top 1 cup of pecans& chocolate chips.
• Pour remaining batter on top and bake for an additional 20 minutes.
• Enjoy.

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Preheat oven to 350. Grease with shortening then dust with flour 3 8" round cake pans.
• In large bowl whisk together your dry ingredients until combined.
• Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well.
• Pour the cake batter evenly among the 3 prepared pans.
• Bake for about 20-25 minutes or until center us set and toothpick comes out clean.
• Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.
• In large bowl beat together your butter and shortening until smooth.
• Add in your caramel sauce and continue beating until incorporated.
• Add in your powdered sugar 1 cup at a time until mixed in well.
• Add your heavy cream as needed to reach desired consistency.
• To assemble cake place one layer of your cake on a turntable or cake board and spread with about 3/4 cup frosting and smooth to sides.
• Place another layer on top and repeat topping with last layer.
• Frost around your sides and over top until cake is covered and smooth, reserving about 1 cup of your frosting for decorating.
• Place cake in fridge to harden slightly (helps the ganache and caramel set).
• Heat the heavy cream in the microwave until it is very hot and steaming, but not boiling.
• Place the chocolate in a small glass bowl. Pour the hot cream over the chocolate. Cover the bowl with a plate and allow the bowl to sit for 3-5 minutes.
• Remove the plate and stir the chocolate and cream together. This will take maybe 2 minutes of stirring to get it completely combined, but eventually you'll get a smooth, dark, silky chocolate.
• Allow the ganache to cool for 10 minutes.
• Remove your cake from the refrigerator and drizzle your ganache over the sides of your cake, return to fridge to set up.
• While ganache is setting up make your caramel by adding all the ingredients to a medium sauce pan and bring to a boil stirring constantly for about 5-10 minutes or until mixture turns golden in color, set aside to cool just slightly.
• Remove cake from refrigerator and drizzle your caramel down sides over ganache then return to refrigerator to set up again removing after about 10 minutes.
• Add your remaining frosting to piping bag fitted with a 1M tip (open star tip) and pipe swirls on the top edges of cake.
• Top with pecan turtle candies and press your crushed pecans up the sides of the cake about 1 and a half inches.
• Cut and serve!
• Store in an airtight container at room temperature.

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.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
• Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

TURTLES® CAKE I

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.

NUTTY CHOCOLATE CAKE

Steps:

• Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.

TURTLE NUT CAKE

Steps:

• Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13x9-in. baking pan. , Bake at 350° for 18 minutes. Meanwhile, in a small saucepan, melt the caramels, milk and butter. Remove from heat; stir in nuts. Pour over cake. Sprinkle with chocolate chips, then pour reserved batter over top. , Bake 20 minutes longer or until cake springs back when touched lightly. Cool on a wire rack. Cut into squares and top each with a pecan half if desired.

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
• In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
• Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
• In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
• Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.

CHOCOLATE TURTLES® CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
• In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
• In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
• Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

NUTTY CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 6 ingredients in large bowl with mixer until blended. Stir in chopped nuts and chocolate. Pour into greased and floured 13x9-inch pan. Top with 24 caramels, spacing evenly in batter.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake to wire rack; cool completely.
• Microwave remaining caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels begin to melt. Stir until caramels are completely melted and mixture is well blended. Carefully spread onto cake. Top with pecan halves.

TURTLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch pan.
• Pour half of the prepared cake mix into the pan.
• Bake for 25 minutes.
• In the meantime, place unwrapped caramels in a saucepan.
• Add 1/2 cup evaporated milk.
• Heat on low, stirring until caramels have melted.
• Remove cake from oven and pour melted caramel mixture on top of the cake.
• Sprinkle chopped pecans and chocolate chips on top of caramel layer.
• Press down lightly.
• Pour remaining half of prepared cake mix on top of the filling layer.
• Bake an additional 30 minutes.
• After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
• Run a knife around the edges of the pan to loosen the cake.
• This is an important step- otherwise you'll have a tough time removing the pieces later!
• Store at room temperature.
• Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.