Turtle Cake
By Joyce Fenton
INGREDIENTS:
1 box German chocolate cake
3/4 c. butter
2/3 c. evaporated milk (used 1/3 cup at a time)
6 oz. chocolate chips
6 oz. pecans or walnuts, chopped
14 oz. bag of carmels
DIRECTIONS:
Pre-heat oven to 350 degrees. Grease and flour 9x13 inch baking pan.
Mix cake according to package directions, adding 1/3 cup evaporated milk ad butter. Pour half of the batter into prepared pan. Bake for 20 minutes at 350 degrees.
Meanwhile, in double boiler, melt carmels and 1/3 cup evaporated milk, stirring often to bring together.
After cake is done, take out of the oven and spread or pour on the carmel mixture.
Sprinkle on chocolate chips, then nuts. Spread the rest of the cake batter on top of all this, making sure the cake batter is evenly spread. Bake 20 minutes more.
Tip: it may not look done, but take it out anyway. Serve warm with lots of Cool Whip. Makes about 12 servings.
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