Terry's Turtle Cake
Submitted by chefphil
Terry’s turtle cake layers chocolate cake with melted caramel, chocolate chips, and pecans, then tops with more batter for a gooey caramel center. A church potluck classic on a doctored cake mix base.
YIELD
15 servingsPREP
30 minCOOK
30 minREADY
60 minTurtle cake is a Midwestern church-potluck staple, named after the Turtle candy with its caramel, chocolate, and pecan trio. Terry’s version layers a doctored chocolate cake mix around a warm river of melted caramel candies, chocolate chips, and pecans baked right into the middle. When you cut into a square, the caramel center oozes out like a molten lava cake.
The two-stage bake is the trick. Half the batter goes in first and bakes for 15 minutes to set into a base, then the caramel layer goes on hot, followed by chocolate chips, pecans, and the rest of the batter. The second 15-minute bake seals everything in. The result is a 9-by-13 pan of cake that cuts into 15 squares of pure dessert indulgence.
Serve slightly warm with a scoop of vanilla ice cream for the full turtle-sundae effect.
Pro Tips
- Melt the caramels low and slow with the evaporated milk and margarine, stirring constantly. High heat scorches caramel fast and gives a bitter edge.
- Pour the caramel mixture over the hot bottom layer immediately while it’s still soft. If it cools, the second batter sits on a hard caramel shell and doesn’t bond properly.
- Toast the pecans in a dry skillet for 5 minutes before scattering on the caramel. Untoasted pecans taste flat next to the caramel sweetness.
- Cool at least 30 minutes before cutting, but serve while still warm. Cold turtle cake is dense and the caramel turns to taffy.
Variations
- Drizzle the cooled cake with extra caramel sauce and a chocolate ganache for a bakery-style finish.
- Use walnuts instead of pecans for a sharper, more bitter contrast.
- Add a teaspoon of espresso powder to the cake mix batter to deepen the chocolate flavor without adding coffee taste.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare cake batter according to box directions.
Pour ½ of batter into a 9 x 13 inch pan.
Bake at 350℉ (180℃) for 15 minutes.
Melt caramels, margarine, and evaporated milk.
Blend well, and pour mixture over the hot cake.
Sprinkle chocolate chips and pecans over caramel mix.
Top with rest of cake batter, and bake for an additional 15 minutes in a 350℉ (180℃) oven.
Frost with favorite chocolate frosting, if desired
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