On a whim last week, I had a little contest offering cake to friends who could guess what kind of cake I made for Easter on week #16. Well, wouldn’t you know, two friends guessed pretty close right within a few minutes of each other. So, I am giving both of them a cake, one this week and one next week.
This week’s cake is a Turtle cake – gooey with chocolate chips, caramel sauce and sprinkled with pecans. I think it is going to be super yummy, and I can’t wait to hear back from Amanda how it turned out! But, I don’t believe you can go wrong with chocolate and caramel and nuts, can you?
Here’s the recipe:
Milk Chocolate Turtle Cake.
( I’m designating milk chocolate, because more often than not I use dark chocolate – so this is a significant difference.)
Swiss Chocolate cake mix (duncan hines)
1/2 cup vegetable oil
1/2 cup milk
1/2 cup buttermilk
1/3 cup mini chocolate chips (I’ve started using mini chocolate chips almost exclusively so that they don’t sink to the bottom of the cake.)
1/4 cup Hershey’s chocolate syrup (from the can)
extra Hershey’s syrup and caramel sauce
Beat all ingredients together for 2 minutes on medium high. Pour into prepared bundt pan. Bake at 350 for 45-50 minutes.
When the cake has finished baking, and has cooled for 15 minutes, poke holes in the cake (still in the pan, I use chopsticks) and slowly pour more chocolate syrup over the holes, using a spatula or spoon to help the syrup go down into the cake.
When the cake has cooled another 20 minutes or so, dump from the pan. After the cake has completely cooled, paint hershey’s syrup all over the outside of the cake. Then drizzle caramel sauce all over the top of the cake and sprinkle with chopped pecans.
PS: I heard from Amanda and she said it was wonderful. Disappeared in four days! Now that’s what I like to hear!