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

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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.