Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

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  • Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.

  • Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.

  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

270 calories; protein 2.9g 6% DV; carbohydrates 35.5g 12% DV; fat 14.1g 22% DV; cholesterol 18.1mg 6% DV; sodium 246.3mg 10% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2003
YUMMY!!!! This cake was really easy to make and tasted SO good! I used 2/3 cup evaporated milk and 1/4 cup butter and I got a great consistency with the caramel. Also I would recommend after baking the first layer to trim the top off so that the cake remains even because once you pour the caramel on it tends to pool at the edges. Next time I will definitely do that! Read More
(79)

Most helpful critical review

Rating: 3 stars
02/09/2011
This sounded like a great recipes but truthfully I wasn't all that impressed with it. It wasn't horrible but I wouldn't rave about it either. We could barely taste the carmel or the chocolate. It just tasted like cake. Maybe with a little trinkering it would be better but as is I'd say so-so. Read More
(19)
125 Ratings
  • 5 star values: 87
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/08/2003
YUMMY!!!! This cake was really easy to make and tasted SO good! I used 2/3 cup evaporated milk and 1/4 cup butter and I got a great consistency with the caramel. Also I would recommend after baking the first layer to trim the top off so that the cake remains even because once you pour the caramel on it tends to pool at the edges. Next time I will definitely do that! Read More
(79)
Rating: 5 stars
07/22/2003
I've made this exact recipe for, I hate to say it but, 20 years. The cake is always a hit. The second baking does need to be 25-30 min, to get the center done. This is not a cake to serve hot. It tastes better cooled and then the filling is solidified. A great cake to make the evening before you serve it. My kids love to help unwrap the caramels...of course a few never make it to the cake, but that doesn't matter. Enjoy!! Read More
(54)
Rating: 5 stars
05/11/2005
Yummy! If you have an Air Bake cake pan use it for this recipe. It will help keep the first cake layer from forming a raised center...as one other review pointed out if the cake is raised in the center the caramel pools into the corners and edges leaving the center without much of the good stuff. I also used only 1/4 c. butter in the caramel mixture in fact I wonder if the 3/4 c. is a typo. There's just no reason for that much butter. I also substituted 1/2 c. milk instead of the 2/3 c. evaporated milk. The caramel mixture seemed alarmingly thin when I first spread it on the cake but it worked out just fine. Next time I'll try baking it just a little longer for the second cake layer. It is hard to tell when it's done and I don't think 20 minutes was enough. Regardless it was a HUGE it at my most recent family gathering! I'm going to make it again this weekend. Read More
(38)
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Rating: 5 stars
09/11/2003
Wow this is great! I took suggestions from the reviews for Turtle Cake II and adjusted the butter/milk mixture to the following: 1/4C. butter 2/3C. milk and the caramel mixture was thick and delicious. This couldn't be easier. The only thing that took any time was unwrapping the caramels. Great recipe!! Read More
(32)
Rating: 5 stars
07/14/2003
Wonderful cake! It was a bit hard to tell when it was done because the toothpick test doesn't work well with caramel. Thanks for the recipe! Read More
(31)
Rating: 5 stars
07/23/2003
Per my boyfriend's request he asked that I incorporate some "sweet stuff" into our dinner menus. I'm not a fan of sweets so I scoured this site high and low looking for a recipe that we could both enjoy. Since we both like the turles candies I thought this would be great to try. Boy was it heavenly! And since I don't bake much this was really easy. Even my daughter (5yrs old) helped me! My boyfriend topped it off with ice cream...very good and deserves 5 stars. It was esspecially tasty after having lemon mushroom herb chicken also found on this site...first sour followed by sweet! The only thing it was hard to tell when it was done baking because of the carmel (as others have stated) but still very good! Thanks Debbie...my boyfriend sends his compliments! Read More
(30)
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Rating: 3 stars
02/08/2011
This sounded like a great recipes but truthfully I wasn't all that impressed with it. It wasn't horrible but I wouldn't rave about it either. We could barely taste the carmel or the chocolate. It just tasted like cake. Maybe with a little trinkering it would be better but as is I'd say so-so. Read More
(19)
Rating: 4 stars
07/14/2003
Very good. I used devils food cake mix as I didn't have german chocolate. I also used one or two tablespoons less butter than it asked for in the caramel mixture. Delicious. Some people wondered where the icing on top went. It looks unfinished without something so I sprinkling just a bit of powdered sugar on top. I was asked to make this again. It's a hit. Read More
(14)
Rating: 5 stars
07/14/2003
This was one of the best cakes I have ever made! A little time consuming but very worth it. It is good with icing but just as good without. If you put it in the fridge for a couple of hours before serving the caramel thickens and becomes more gooey. Very yummy! I used devils food cake mix instead of german chocolate just my preference. Read More
(13)