Desserts.TurtleCake History
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August 25, 2011, at 11:53 PM
by -
Deleted lines 30-35:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sonny]] — [-24 August 2011, 07:28-]
>>messageitem<<
You're on top of the game. Thanks for sahirng.
>><<
!!!!![[~Sonny]] — [-24 August 2011, 07:28-]
>>messageitem<<
You're on top of the game. Thanks for sahirng.
>><<
August 24, 2011, at 02:28 PM
by - Comment added
Added lines 30-36:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sonny]] — [-24 August 2011, 07:28-]
>>messageitem<<
You're on top of the game. Thanks for sahirng.
>><<
February 24, 2011, at 07:21 PM
by -
Changed line 5 from:
Source: Newspaper/ The Women's Day Cookbook/Leanne Van Horn\\
to:
Source: Newspaper/The Women's Day Cookbook/Leanne Van Horn\\
April 12, 2008, at 09:45 PM
by -
Changed line 5 from:
Source: Newspaper/ The Women's Day Cookbook\\
to:
Source: Newspaper/ The Women's Day Cookbook/Leanne Van Horn\\
April 12, 2008, at 08:17 PM
by -
Changed line 28 from:
Bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed and starts to pull away from the sides of pan. Set the pan on a wire rack to cool.
to:
Bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed and starts to pull away from the sides of pan. Set the pan on a wire rack to cool.\\
April 12, 2008, at 08:16 PM
by -
Added lines 1-29:
Name: Turtle Cake\\
Key Ingredient: German chocolate cake mix\\
Preparation: mix; bake\\
Cuisine: American\\
Source: Newspaper/ The Women's Day Cookbook\\
Food Group: sugar\\
Meals: dinner, snack, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: 1:22\\
Comments: This is one of those easy and delicious cakes that you will make time and time again. It keeps well and is a great addition to picnics or backyard barbecues.\\
Servings: 18
14 ounces vanilla caramels (about 50 caramels)\\
1 (5 ounce) can (2/3 cup) evaporated milk (not sweetened condensed milk)\\
1 (18-1/4 ounce) box German chocolate cake mix with pudding (use mix that calls for vegetable oil)\\
3/4 cup (1-1/2 sticks) butter or margarine, at room temperature\\
1 (12 ounce) bag (2 cups) semi-sweet chocolate chips, divided\\
2 cups pecans, chopped, divided
Preheat oven to 350F. Line a 13 x 9 x 2-inch baking pan with foil and lightly grease the foil.\\
In a small saucepan, heat the caramels and milk over low heat, stirring occasionally, for about 10 minutes, or until the caramels melt.\\
Using an electric mixer, prepare the cake mix according to package directions, using only half the oil called for on the box. Beat on low speed for 1 minute. Add the butter, increase the mixer speed to high and beat for 2 minutes more, or until the batter is thick and smooth.\\
Spread half the batter (about 3 cups) in the prepared pan. Bake for 12 to 14 minutes, or until the cake starts to puff up around the edges (the middle will still be slightly wet).\\
Pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. Sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans. Spoon the remaining cake batter over the top and carefully spread to the edges.\\
Bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed and starts to pull away from the sides of pan. Set the pan on a wire rack to cool.
Meanwhile, melt the remaining 1 cup chocolate chips. Spread over the cooled cake. Sprinkle with the remaining 1 cup of pecans. Let cool completely.
Key Ingredient: German chocolate cake mix\\
Preparation: mix; bake\\
Cuisine: American\\
Source: Newspaper/ The Women's Day Cookbook\\
Food Group: sugar\\
Meals: dinner, snack, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: 1:22\\
Comments: This is one of those easy and delicious cakes that you will make time and time again. It keeps well and is a great addition to picnics or backyard barbecues.\\
Servings: 18
14 ounces vanilla caramels (about 50 caramels)\\
1 (5 ounce) can (2/3 cup) evaporated milk (not sweetened condensed milk)\\
1 (18-1/4 ounce) box German chocolate cake mix with pudding (use mix that calls for vegetable oil)\\
3/4 cup (1-1/2 sticks) butter or margarine, at room temperature\\
1 (12 ounce) bag (2 cups) semi-sweet chocolate chips, divided\\
2 cups pecans, chopped, divided
Preheat oven to 350F. Line a 13 x 9 x 2-inch baking pan with foil and lightly grease the foil.\\
In a small saucepan, heat the caramels and milk over low heat, stirring occasionally, for about 10 minutes, or until the caramels melt.\\
Using an electric mixer, prepare the cake mix according to package directions, using only half the oil called for on the box. Beat on low speed for 1 minute. Add the butter, increase the mixer speed to high and beat for 2 minutes more, or until the batter is thick and smooth.\\
Spread half the batter (about 3 cups) in the prepared pan. Bake for 12 to 14 minutes, or until the cake starts to puff up around the edges (the middle will still be slightly wet).\\
Pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. Sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans. Spoon the remaining cake batter over the top and carefully spread to the edges.\\
Bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed and starts to pull away from the sides of pan. Set the pan on a wire rack to cool.
Meanwhile, melt the remaining 1 cup chocolate chips. Spread over the cooled cake. Sprinkle with the remaining 1 cup of pecans. Let cool completely.