Mamie’s Turtle Cake
📜 Collection: UK15 | ✍️ Attribution: Mamie | 📂 Category: Desserts A rich, layered bar-style cake featuring a gooey caramel, chocolate chip, and nut filling sandwiched between a simple German Chocolate cake mix batter. This decadent treat brings all the classic flavors of turtle candy into an easy-to-bake pan dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | None | 24 servings |
🔪 Key Equipment
- 9x13 inch baking pan
- Mixing bowl
- Saucepan
- Wooden spoon or spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box | Pillsbury German Chocolate Cake Mix | dry |
| 3/4 cup (1 1/2 sticks) | Butter | melted |
| 2/3 cup | Evaporated Milk | for batter |
| 14 ounces | Kraft Caramels | unwrapped |
| 1/3 cup | Evaporated Milk | for caramel layer |
| 1 cup | Chocolate Chips | standard |
| 1 cup | Nuts | chopped |
Instructions
Step 1: Prepare the Base Batter and First Bake
- Preheat your oven to 350°F. Grease a 9x13 inch pan.
- In a bowl, mix the 1 box Pillsbury German Chocolate Cake Mix, 2/3 cup evaporated milk, and 3/4 cup (1 1/2 sticks) butter, melted until combined into a thick batter.
- Pour half of this batter into the prepared pan and spread evenly to form the bottom crust.
- Bake for 15 minutes until the layer begins to set.
Step 2: Make the Caramel Filling
- While the first layer is baking, combine the 14 ounces Kraft Caramels and 1/3 cup evaporated milk in a saucepan over low heat.
- Stir frequently until the caramels are completely melted and the mixture is smooth.
Step 3: Assemble and Finish Baking
- Pour the melted caramel mixture evenly over the baked cake layer.
- Sprinkle the 1 cup chocolate chips and 1 cup nuts, chopped over the caramel layer.
- Carefully drop spoonfuls of the remaining half of the batter over the top and gently spread to cover the filling.
- Return to the oven and bake for another 20 minutes, or until the top layer is cooked through and set.
- Let cool completely in the pan until set before cutting into squares.
💡 Make-Ahead & Storage: Store the cooled cake tightly covered in the refrigerator for up to 4 days, or freeze in squares for up to 2 months.
Original Recipe Scan
