Sunday, August 8, 2010

Warm Turtle Cake


14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided


In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.

Makes 12 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

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