(Way better than fruit and fungus!!)
by Amy
I love to bake! Thanks to my favorite Cake Mix Dr. cookbook, I've been come pretty bold when it comes to tweaking a recipe.... So the other day I even tweaked one of Cake Mix Dr recipes. It was so yummy, I just have to share it with you! (This is for you, RC!)
Nut-less Turtle Cake
1 box German chocolate cake mix
1/3 cup instant chocolate pudding mix (half of a 3.4 oz box of mix)
1 1/4 cups water
3/4 cup melted butter (1 1/2 sticks)
2 eggs
Place all of the above ingredients in a bowl and mix well. Then pour HALF your batter in a greased 9x13 cake pan. Bake for 12-15 minutes in an oven that's been pre-heated to 350 degrees. You'll know it's done when it begins to puff around the edges, but the center is still soft. While the cake bakes, place 14oz of vanilla caramels and 1 can of sweetened condensed milk in a small sauce pan. Heat over low heat, stirring continually until fully melted.
When the cake's finished, pour most of the caramel mixture over the cake. (Save back about half a cup or so.) Then, sprinkle with one cup of chocolate chips. Carefully pour the remaining cake mix on top of the chocolate chips, making sure that it reaches the edges. Return the pan to the oven and bake for an additional 35-40 minutes.
When the cake is finished baking, make a lovely chocolate ganache to pour on top. Pour 3/8 of a cup of heavy whipping cream in a small sauce pan an bring it to a boil, stirring constantly. (This last time I warmed the cream in my microwave. It worked fine, but if you do that, keep an eye on it as it began to boil earlier than I expected it to!) Then, pour the hot cream over 1/2 cup of semi-sweet chocolate chips and stir until the chips are completely melted and the ganache is smooth.
Pour and spread the ganache on top of the cake, then drizzle with the remaining caramel sauce. (You may need to re-heat the caramel sauce to make it pour-able.) You can serve this cake warm or room temperature. We like it along side a scoop of vanilla ice cream!
If you like nuts, you could sprinkle the ganache/caramel with 2 cups of chopped pecans, toasted.
Enjoy!!
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2 comments:
this sounds sooo yummy, you're a baker after my own heart! and happy belated birthday to sweet Savannah (she's getting so tall, sniff sniff)! We actually used that exact same cake pan for our Savannah's birthday. :) We miss & love you all!!!
Oh. Aim. This sounds amazing! I can't wait to try it. You always did come up with the yummiest cakes. You should post "Earthquake Cake" next. ;)
Love ya' !
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