Cassie’s Ruminations

Turtle Cake

This is a rich dessert incorporating the taste of a turtle into a cake. It’s been making the rounds in the blogosphere, and I was recently reminded of it in an email.

Turtle Cake
Serves 16

Cake
1 German Chocolate Cake Mix (just the mix)
1/3 cup evaporated milk
3/4 cup melted butter
Middle Layer
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)
Caramel Sauce
1 bag caramels
1/2 cup evaporated milk

Preheat the oven to 350 degrees F.

Spray a 13″x9″ baking pan with non-stick baking spray or butter and flour.

Stir together the dry cake mix, the evaporated milk, and the melted butter to form a batter.

Spread 2/3 of the batter into the prepared baking pan. With damp hands pat the batter down to form an even thin layer across the bottom of the pan.

Bake the bottom layer for 10 minutes.

While the bottom layer is baking, combine the caramels and 1/2 cup evaporated milk in a microwaveable bowl. Microwave for 2 minutes at 80% power, stir, and return to the microwave for another 2 minutes at 80% power. Stir again to form a smooth sauce. If necessary to make the sauce smooth, return to the microwave for a final 2 minutes of heating.

Remove the bottom layer from the oven and sprinkle the chocolate chips over the top. If using nuts, sprinkle them evenly as well. Pour the caramel sauce on top of both. Spoon the remaining 1/3 of the batter over the top in dollops, leaving areas with the caramel showing.

Bake for another 20 minutes or until the edges are pulling away from the side of the pan.

Cool completely and cut into 16 small squares.