Saturday, November 27, 2010

Nancy's Turtle Cake recipe

Sherrill Weisman asked if I would post Nancy's Turtle Cake recipe and, after much searching, here it is. It is clipped from an old newspaper that it appears our Mom sent to Nancy in 1986...maybe the York County Coast Star? The article says that the name of the cake comes from those delicious chocolate-covered pecan turtle candies. The chocolate layers have a caramel and pecan filling and chocolate frosting...yummy! Everyone always loved it when Nancy made this one. Here goes:

for Cake:
1 package German chocolate cake mix
1/2 cup butter or margarine, softened
1 1/2 cups water
1/2 cup vegetable oil
1 can (14 oz.) sweetened condensed milk
1 pound caramels
1 cup (or more!) chopped pecans
In mixing bowl, combine cake mix, butter, water, oil and 1/2 can condensed milk. Beat until smooth and fluffy. Pour three cups of the batter into greased and floured 13 by 9 inch baking pan. Bake at 350 degrees for 25 minutes.
Meanwhile, in small saucepan combine remaining condensed milk and the caramels. Place over low heat and stir until caramels are melted and mixture is smooth. Spoon over baked cake layer and gently spread evenly. Sprinkle with pecans. Top with remaining three cups of cake batter. Return to oven and bake for 25 to 35 minutes longer or until cake starts to pull away from edges of pan. Cool. Spread with frosting. Optional: Sprinke frosting with more pecans (what's a few extra calories?).

for Frosting:
1/2 cup butter or margarine
3 Tablespoons cocoa powder
6 Tablespoons evaporated milk
1 package (1 lb.) confectioners' sugar
1 Tablespoon vanilla
In small saucepan, place butter, cocoa and four tablespoons of the evaporated milk. Place over low heat and stir until butter is melted. Combine with powdered sugar and vanilla. Beat until smooth, adding as much of remaining milk as necessary for proper spreading consistency.
*Mom made a note in the margin suggesting using a little less milk for a thicker consistency.