Recipe: Turtle Sundae Cake

Happy Birthday! Happy Birthday!
Happy Birthday! Happy Birthday!

Happy Birthday to my sister, Dauna!  (No numbers y’all).  But – I’m sure she’d feel the same way I do. “No candles on my cake.  It would look like the burning of Atlanta.”

For today’s recipe, a cake!  Wish I could make it for you in person, Dauna.

Turtle Sundae Cake

1 box German chocolate cake mix
6 Tablespoons margarine
1 package (14 oz.) caramels
1 cup chopped pecans
½ cup evaporated milk
1 cup milk chocolate chips
shredded coconut (optional – which I do not add because coconut is gross)
milk chocolate frosting

Preheat oven to 350 F.  Remove the wrapping from caramels and place in the top of a double boiler.  Add the evaporated milk and margarine.  Place over boiling water to melt.

Stir occasionally.  Stir chopped nuts into caramel mixture and blend well.  

Mix cake mix according to package directions.  Set aside ½ of the batter.  Pour the remaining half of the batter into a greased and floured 9 x 13 inch cake pan.  Bake at 350 degrees for 18 minutes.  Pour the caramel mixture over the cake and sprinkle with chocolate chips and coconut if desired.  Pour remaining half of cake batter over the caramel mixture and bake for 20 to 25 minutes longer or until the cake springs back at touch.  Cool.  Frost with rich and creamy style milk chocolate frosting. 

Y’all Enjoy!  🙂

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One Comment Add yours

  1. GypsyBiscuit says:

    Coconut is not gross. Coconut is yummy. The problem with most commercially available shredded coconut is that it has been overly sweetened and is dry to the point of crispiness. Real coconut, freshly cracked and home shredded is very close to divine. But, of course, that is only my opinion… 🙂

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