Prep 30 mins
Cook 45 mins
This is a Turtle Cake recipe that makes the cake "from scratch" instead of using a box mix. It's a little time consuming but it is well worth it!
- 2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 2⁄3 cups sugar
- 1 tablespoon vanilla
- 2⁄3 cup unsweetened cocoa
- 1⁄4 teaspoon baking soda
- 2⁄3 cup margarine, softened
- 3 large eggs
- 1 1⁄2 cups milk
- 1 (14 ounce) bag caramels
- 5⁄8 cup canned milk
- 2 cups chocolate chips, divided
- 2 cups pecans, chopped, divided
- Combine all dry ingredients (except sugar); set aside.
- Beat butter, sugar, eggs and vanilla until fluffy.
- Gradually add flour mixture alternately with milk (not canned milk), just until blended.
- Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
- Heat caramels and canned milk. Melt.
- Pour caramel mixture over cake, spreading to the edges.
- Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
- Spoon remaining batter over top, carefully spreading to the edges.
- Bake at 350°F for 35 minutes.
- Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
- Sprinkle with the remaining pecans.
- I like to serve this with vanilla ice cream or whipped topping.
I love to make things from scratch so I tried this, glad I did. I turned out like a giant candy bar! I found the recipe a little hard to read, I almost added the sugar with the dry ingredients. I also had to bake the bottom layer of the cake for 5 min longer. The bottom layer was not be finished baking when I put the caramel on top, but this didn't seem to be a problem. Great Recipe! Thanks!
Dear above poster, I am surprised no one has corrected you yet. The bottom layer is not to be done, only done enough to hold the topping and second half of the batter otherwise you risk over cooking the bottom half of the cake or drying it out.