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Turtle Cake

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Ingredients

3/4 cup butter
1 cup water
1/3 cup cocoa powder
2 (1 ounce) squares unsweetened chocolate, chopped
2 eggs
1 cup sugar
3/4 cup brown sugar
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vanilla
1 (12 ounce) jar caramel sauce
1 cup semisweet chocolate chips
1/2 cup butter
1/3 cup milk
3 cups powdered sugar
1 tablespoon vanilla
pinch salt
1-1/2 cups chopped pecans
15 caramels, unwrapped
2 tablespoons heavy cream

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Turtle Cake

  • Serves 12
  • Easy

About This Recipe

Anything sweet that is labeled as “turtle” means one thing: it mimics a turtle candy. Those candies, which are my absolute favorite, combine caramel, pecans or cashews, and chocolate. Bite into one and you will experience rich chocolate, chewy caramel, and crisp nuts. There’s nothing better!

So, to make a Turtle Cake, we have to combine chocolate, caramel and nuts. This cake is especially rich and melting because not only is caramel drizzled on top, but caramel sauce is poured over the hot cake when it comes out of the oven. The sauce melts through the cake, making it very moist.

This recipe looks long, but it’s not difficult to make. This is a saucepan cake – the butter is melted, then all of the ingredients are stirred in and it’s baked. By the way, heating the cocoa powder with the butter and water is an important step. The heat helps the cocoa powder “bloom” so the cake is more flavorful.

You can use either pecans or cashews in this wonderful cake. It won’t last long, but if you have some leftover, cover it well and store it in the fridge. Let the cake sit at room temperature for about 30 minutes before you serve it.

Steps

1
Done

Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick baking spray containing flour and set aside.

2
Done

In a large saucepan, combine 3/4 cup butter, water, cocoa powder, and unsweetened chocolate. Melt over medium heat, stirring occasionally, until smooth.

3
Done

Remove the pan from the heat and beat in the eggs, one at a time, beating well after each addition.

4
Done

Beat in the sugar and brown sugar until smooth.

5
Done

Add the flour, baking soda, and 1 tablespoon vanilla and beat well. Pour into prepared pan.

6
Done

Bake for 25 to 30 minutes or just until the cake springs back when lightly touched in the center, and it starts to pull away from the sides of the pan. Put the cake on a wire rack.

7
Done

Using a toothpick, pierce the hot cake about every inch. Slowly pour the caramel sauce over the hot cake, letting the cake absorb the sauce. Cool for 30 minutes.

8
Done

For the frosting, combine the chocolate chips, 1/2 cup butter, and 1/3 cup milk in a medium saucepan and melt over low heat.

9
Done

Beat in the powdered sugar until smooth, then beat in 1 tablespoon vanilla and pinch salt. Pour over the warm cake and sprinkle with the pecans.

10
Done

In a small microwave-safe bowl, combine the caramels and cream. Microwave on high for 1 minute, then remove and stir. Continue microwaving for 30 second intervals on high, stirring after each interval, until the caramels are melted. Drizzle over the cake.

11
Done

Let the cake stand until cool. Store in the refrigerator.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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