The Healthy My Ass Cookbook

Turtle Cake

A German chocolate cake with caramel, pecans and chocolate just like the candy.

Ingredients:

Directions:

Unwrap and melt the Caramels along with the Evaporated Milk in the top of a double boiler, covered, but removing the cover to stir occasionally.  Meanwhile, grease and flour a 13x9" cake pan.

Preheat the oven to 375°F.

Prepare the German Chocolate Cake Mix as directed on the package adding the Butter (softened, creamed or melted but not hot) to the batter.  Pour about 2&1/2 cups of the batter into the prepared pan, spread evenly and bake for 10 minutes.

Remove the pan from the oven.  Spoon the caramel mixture evenly over the partially baked cake and evenly sprinkle the Chocolate Chips and 1 cup of the Chopped Pecans over the caramel mixture.  Gently spoon the remaining batter into the pan, spread evenly and bake 25 to 30 minutes more until done.  Due to the caramel mixture, a toothpick inserted into the center will never come out clean, but the cake is done when it springs back from the slight pressure of a finger in the center.

Meanwhile, using something like a meat tenderizer, crush the Skor® Candy Bars.  This is easier if the candy bars are frozen and you leave them in their wrappers.  Also while the cake is baking, spread the remaining 1/2 cup of chopped Pecans in the bottom of a pie pan.

When the cake is done, remove it to a wire rack.  Place the pie pan of pecans in the oven, turn off the oven heat and let the pecans roast for 7 to 10 minutes while you immediately sprinkle the chopped candy bar pieces evenly over the hot cake.  When the pecans are aromatic, remove them from the oven and sprinkle them evenly over the hot cake.

Let the cake cool completely in the pan before serving and serve from the pan, optionally with whipped cream.

Notes:

I recently found Heath milk chocolate English toffee bits in the grocery store in with the chocolate chips and such and substituted 2/3 cup of these for the two Skor® Candy Bars.