Description
Mmmm, i love Turtles! This cake is kind of an upside down Turtles cake (since the pecans are on the top). I made this for my cousin Kathy's birthday, because she is fond of caramel. Top it off with a scoop of caramel swirl ice cream.
Courage is doing what you're afraid to do. There can be no courage unless you're scared. — Eddie Rickenbacker
- Contributed by [catsrecipes/ e: [catsrecipes Y-Group
Ingredients
Filling
- 1 Package (14 Oz.) caramels (about 75)
- 1 Can sweetened condensed milk (eagle Brand, 300ml)
- ½ Cup butter
Cake
- ⅔ Cup butter
- 4 Squares unsweetened chocolate
- 1½ Cups water
- 2 Cups sugar
- 2 eggs
- 2½ Cups flour
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- 2 Teaspoons vanilla
- 1½ Cups coarsely chopped pecans
Directions
Filling
- Preheat Oven to 350 °F.
- Unwrap caramels and combine in a saucepan with sweetened condensed milk and butter.
- Cook and stir over medium heat until melted and smooth.
- Remove from heat and set aside.
Cake
- Melt butter and chocolate together, either on the stove or in the microwave.
- Add the water, sugar, eggs, flour, salt, baking soda and vanilla. Beat until smooth and creamy.
- Spread half of the cake batter into a greased 9 x 13 inch pan.
- Bake for 15 minutes, until the centre is set. Remove from oven.
- Spread filling evenly over the cake.
- Spread the remaining cake batter over the filling.
- Sprinkle the nuts over the top.
- Return to the oven and bake 40 minutes, until cake springs back when touched.
- Cool completely before cutting.