Turtle Cake

Yesterday was my birthday (boy they come around fast) and David disappeared with the kids on Saturday for about 4 hours and came back with a covered metal tin.  Didn't take long for the kids to tell me that it was a cake, the cake was for me and it was a Turtle Cake.  "Don't worry though, mommy.  It doesn't have any real turtles in it."  The kids didn't want to wait until yesterday to eat it (twist my arm) so we kicked off our celebration after supper.

Wow.  Talk about a rich cake.  Considering the chef (Paula Deen) I am not too surprised.  It was very good BUT it is one of those cakes that requires a big glass of ice cold milk to go along with it.  It is also a good cake for portion control because one little piece is more than enough.  Cake is best stored in the refrigerator so the caramel is easier to cut through.  I put it out on the counter for 10 minutes to soften up and it was too long.  This one is going into the files for another special occasion!

Turtle Cake
Paula Deen's Just Desserts

Cake:keeeCAKE:

1 18.25-ounce box German chocolate cake mix (plus ingredients to prepare)1 18.25-ounce box German chocolate cake mix (plus ingredients to prepare)

1 14-ounce package caramel candies1 14-ounce package caramel candies

1/2 cup (1 stick) butter1/2 cup (1 stick) butter

1 14-ounce can sweetened condensed milk1 14-ounce can sweetened condensed milk

 1 6-ounce package semisweet chocolate chips1 6-ounce package semisweet chocolate chips

1 cup chopped nuts (they used pecans)they used wewejdsflskdjlsdj;lsadkjf;lksdjaf;lkjthey they 1 cup chopped nuts

Frosting:FROSTING:

3 tablespoons cocoa3 tablespoons cocoa

1/4 cup (1/2 stick) butter1/4 cup (1/2 stick) butter

1 tablespoon light corn syrup1 tablespoon light corn syrup

2 cups confectioners' sugar2 cups confectioners' sugar

1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract

Added To Shopping List!

Preheat oven to 350 degrees. Grease a 13x9x2 inch pan.

Prepare cake according to directions on box. Pour half of batter into prepared pan. Reserve other half. Bake for 15 minutes. Remove from oven and cool completely. (Don't turn off oven.) Meanwhile, melt caramel candies with butter in a saucepan. When completely melted, remove from heat and stir in condensed milk until smooth. Let mixture cool completely. Add chocolate chips and nuts. Spread mixture over cooled cake. Pour remaining batter over mixture and return to oven for another 25 to 30 minutes.

While cake is baking, prepare frosting. Mix together cocoa, butter, milk, corn syrup, and salt in a saucepan over medium heat. Bring ingredients to a full rolling boil and allow to boil for approximately 3 minutes, stirring occasionally. Remove from heat. Using a hand held electric mixer, beat confectioners' sugar and vanilla into cocoa mixture; beat until smooth. Pour icing over warm cake.

Operation Baking GALS

I am sure I was one of the millions of Americans who watched the remembrance ceremonies that were all over the television this morning.  There were so many moving tributes and I didn't catch them all (trying not to let the little people see what was on the TV) but one that really struck we was the one by Peter Negron, who was remembering his dad, a Port Authority project manager.  After watching for a few hours I turned off the TV and Madeleine and I got busy baking.

A year or so ago I saw an article in Taste of Home magazine for Operation Baking GALS (Give a Little Support).  I subscribed to their website and 'liked' them on Facebook so I'd receive their updates.  For almost a year I watched the announcement of new rounds starting up before signing up for one.  I think the upcoming anniversary was enough to give me the push I needed to do it.  The Iraq War started in March of 2003 (8 years ago!) and I figured it was about time I said 'thank you' to some of those serving overseas and away from their families.

Madeleine and I decided to keep it basic.  In addition to some Ocean Spray drink mixes and some deodorant, we decided to make good ole Nestle Chocolate Chip Cookies and some Oatmeal Cinnamon Chip Bars.  The cinnamon chips can be seasonal, so when I see them I grab a couple of bags and toss them in the freezer.  I am a bit of a cinnamon freak.

Oatmeal Cinnamon Chip Cookies

1 cup (2 sticks) butter, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

2-1/2 cups quick-cooking oats

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

3/4 cup raisins

Heat oven to 350°F.

Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.  

Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

I was disappointed that the 'large' flat rate shipping box I got from the post office wasn't very large.  Didn't give me much room to pack all the cookies and bars that we baked!  We get our share of deliveries to the house though (online shopping just may be another addiction of mine) so I just need to make sure I put some away before David flattens and burns them (David's addiction). Both kids know (and often state) that daddy isn't allowed to burn anymore without 'adult supervision'.  That is a story for another time!