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Turtle Cake | Can't Stay Out of the Kitchen | the richest, most decadent & divine #dessert ever! Tastes like eating #TurtleCandies but in #cake form. Uses #chocolate cake mix, #caramels melted with condensed milk, chocolate chips & pecans and topped with a luscious chocolate #marshmallow frosting.

Turtle Cake

Teresa Ambra
Rich, sweet, decadent cake based on Turtle Candies. German chocolate cake is filled with a creamy caramel layer, chocolate chips and pecans, then frosted with a luscious chocolate marshmallow frosting. This is one sensational cake!
3.60 from 45 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 20
Calories 455 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 medium sauce pan
  • 1 potato masher

Ingredients
  

CAKE:

  • 1 box german chocolate cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup canola oil
  • 1/2 cup unsalted butter (1 stick)
  • 11 oz. bag caramels unwrapped (40 per bag)
  • 14 oz. can sweetened condensed milk
  • 6 oz. chocolate chips 1 cup
  • 1 cup pecan pieces

CHOCOLATE MARSHMALLOW FROSTING:

  • 1/2 box confectioners’ sugar or 2 cups
  • 1/4 cup cocoa
  • dash salt
  • 1 to 2 tbsp. 2% Milk or as needed to make of spreading consistency (see note below)
  • 1 tsp. vanilla
  • 1/4 cup Crisco shortening no substitutes
  • 1/4 cup marshmallow crème

Instructions
 

CAKE:

  • Preheat oven to 350.
  • Unwrap caramels.
  • In medium saucepan, melt caramels with butter and condensed milk.
  • Continue stirring and mashing down the caramels with a potato masher until they melt completely.
  • (This will take about 15-20 minutes over low to medium heat).
  • Mix cake mix with eggs, water and oil with an electric mixer.
  • Pour half of the batter into a greased 9x13” baking dish.
  • Bake at 350° for 15-18 minutes or when cake is set.
  • Remove cake from oven.
  • Pour caramel topping over top of cake and spread evenly.
  • (It is better if you pour over every part of the cake because this is hard to spread. Do the best you can).
  • Sprinkle with chocolate chips, then pecans.
  • Finally pour remaining chocolate batter over top of filling.
  • Bake at 350° for another 20 minutes or until set.
  • Remove from oven to cool.

CHOCOLATE MARSHMALLOW FROSTING:

  • Mix confectioners’ sugar, cocoa and salt.
  • Add vanilla, then a few tablespoons of milk and try to get this just to the workable point.
  • Use as little milk as possible so the ingredients are just barely moistened.
  • You probably won’t need more than ¼ to 1/3 cup of milk total.
  • Then work in shortening and marshmallow crème to give the frosting its proper spreading consistency.
  • Frost cake when cooled.

Notes

NOTE: Don't cook the caramels on anything but a low heat. They tend to scorch and burn really easily. Continue pressing the caramels against the edge of the saucepan with a spoon to get them to break down and dissolve.
 
NOTE:  Avoid the temptation to add too much milk to the frosting or you will have to keep adding more and more powdered sugar to achieve the correct consistency. Use less, then add the shortening and marshmallow creme. If you still need to add milk you can add a little then if the frosting is too thick to spread.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 455kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 254mgPotassium: 255mgFiber: 1gSugar: 47gVitamin A: 246IUVitamin C: 1mgCalcium: 129mgIron: 1mg
Keyword cake, caramel, chocolate, dessert, turtle cake
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