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–+ servings

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!
3.22 from 28 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes
Cuisine American
Servings 20

Ingredients
  

CAKE:

  • 1 box german chocolate cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup canola oil
  • 1 stick unsalted butter (1/2 cup)
  • 11 oz. bag Kraft 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 Nestle's cocoa
  • dash salt
  • Milk to make of spreading consistency
  • 1 tsp. vanilla
  • 1/4 cup Crisco shortening
  • 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 until they melt completely.
  • (This will take about 15-20 minutes over low to medium heat).
  • Mix cake mix with eggs, water and oil.
  • 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 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.
© Can’t Stay Out of the Kitchen
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