I very much enjoy baking… namely cakes and cookies. One great thing about college (or working in an office) was the ample amount of people willing to accept free food! A great way to test new recipes… even the ones that turned out not-so-hot would be devoured in minutes when left alone in the break room. My APO Brothers even nicknamed me “Betty ‘Fire’ Crocker” because I’d constantly arrive at meetings with batches of cookies (the “Fire” stems from the accusation that I almost burnt down my dorm baking cookies my Sophomore year). Plus, “sharing” my baked goods prevents me from eating an entire cake by myself.
These days, I don’t have so many opportunities to bake for large groups of people… so when the opportunity arises, I jump on it! My latest experiment was a CHOCOLATE TURTLE CAKE I baked for my mom’s Pokeno Group last week.
The recipe came from a Betty Crocker cookbook, and I was a bit hesitant because the directions make it seem like it would over bake… so I was pleasantly surprised when everyone who tried it loved it and asked for a copy of the recipe!
My recipe is an adaptation from the original, making it quick and easy yet still producing impressive results!
I didnt get a chance to take a picture of the full cake, just a slice that my mom brought back with her… its a basic Devils Food chocolate cake with middle layer of chocolate, carmel and pecans. Yum Yum. This recipe is so easy, even my sister could make it (and thats saying something)!
- 1 box Betty Crocker® SuperMoist® Devil’s Food cake mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 12 oz jar Caramel Ice Cream Topping
- 1 1/4 cup finely chopped pecans divided
- 1 12 oz bag mini semisweet chocolate chips
- 1 can chocolate icing
Heat oven to 350 degrees F. grease (or lightly spray with cooking spray) & flour* bottom only of 13x9x2 rectangular pan.
With an electric mixer, beat cake mix, water, oil and eggs on low speed for 30 seconds, then on medium speed for about 2 minute, scraping bowl as needed (do not overbeat).
Pour half of the batter into pan. Bake 20 minutes.
Remove lid from jar of carmel; heat in the microwave for about 30 seconds.
Remove baked 1/2 of cake from oven and pour about 1/2 to 3/4 of jar of hot caramel over the cake.
Tilt pan so caramel is evenly distributed over the layer.
Sprinkle about 1 cup of chopped pecans in an even layer over the caramel.
Sprinkle 1/2-3/4 of the bag of mini chocolate chips evenly over the caramel.
Carefully pour remaining cake batter over chocolate chips.
Do no stir or disturb layers of caramel/pecans/chocolate chips while evenly distributing remaining batter.
Bake 30 minutes. Cool completely, about 1 hour.
Frost with Chocolate icing of choice.
Sprinkle remaining pecans and chocolate chips over top, and drizzle with some of the remaining caramel.
*Instead of Flour, dust bottom of pan with the some of the cake mix