Best 8 Southern Chocolate Turtle Cake Recipes

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Are you looking for a decadent and delicious chocolate cake that's perfect for any occasion? Look no further than the Southern Chocolate Turtle Cake! This mouthwatering cake combines rich chocolate cake layers with layers of creamy caramel and chocolate chips, all topped with a layer of creamy chocolate frosting. It's a classic dessert that's sure to be a hit with everyone who tries it.

Let's cook with our recipes!

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

This is a very rich and sinful desert that is quick and easy to make. A recipe passed on to me by my mother.

Provided by Just Cher

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) bag caramels
1/2 cup evaporated milk
3/4 cup melted butter
2 cups pecans
1 cup chocolate chips

Steps:

  • Prepare cake mix as directed.
  • Pour 1/2 of the batter in a 13x9 inch pan.
  • Bake at 350 for 15 minutes.
  • Remove and let cool.
  • In a double boiler, add caramels, milk and butter and stir constantly till melted.
  • Pour melted caramel over cooling cake.
  • Sprinkle on top 1 cup of pecans& chocolate chips.
  • Pour remaining batter on top and bake for an additional 20 minutes.
  • Enjoy.

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 16 servings.

Number Of Ingredients 34

1 cup dark baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/4 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
CARAMEL LAYER:
1 teaspoon butter
1 cup chopped pecans
1/2 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon packed brown sugar
1 cup heavy whipping cream, divided
1/2 cup dark corn syrup
6 tablespoons butter, cubed
GANACHE LAYER:
1 teaspoon butter
1 cup chopped pecans
1 cup dark chocolate chips
2/3 cup heavy whipping cream
FROSTING:
2 ounces unsweetened chocolate, chopped
1/3 cup dark chocolate chips
4 cups confectioners' sugar
3/4 cup butter, softened
1/4 cup milk
1 tablespoon dark baking cocoa
1 teaspoon vanilla extract
GARNISHES:
Chocolate curls or other decorations

Steps:

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.

Nutrition Facts : Calories 1138 calories, Fat 59g fat (32g saturated fat), Cholesterol 153mg cholesterol, Sodium 483mg sodium, Carbohydrate 152g carbohydrate (118g sugars, Fiber 4g fiber), Protein 10g protein.

TURTLES® CAKE I



Turtles® Cake I image

Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.

Provided by Debbie

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
  • Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g

CHOCOLATE TURTLE LAYER CAKE



Chocolate Turtle Layer Cake image

Enjoy this cake made with Betty Crocker™ Super Moist™ cake mix and frosting - a delicious chocolate dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 16

Number Of Ingredients 15

Unsweetened baking cocoa
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 eggs
1 1/4 cups milk
1 cup canola oil
3 teaspoons vanilla
1 teaspoon instant coffee granules or crystals
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
1 box (7 oz) turtle candies
1 jar (12 oz) caramel topping
1/4 cup pecan halves, toasted

Steps:

  • Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
  • In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
  • Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
  • In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
  • Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.

Nutrition Facts : Calories 705, Carbohydrate 86 g, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 513 mg

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
  • Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
  • Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

CHOCOLATE TURTLE CAKE RECIPE - (4.2/5)



Chocolate Turtle Cake Recipe - (4.2/5) image

Provided by Tricia33

Number Of Ingredients 12

1 (18.25 ounce) package German chocolate cake mix without pudding
14 ounces individually wrapped caramels
1/2 cup evaporated milk
3/4 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit Lightly grease one 9x13 inch pan. Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees Fahrenheit for 15 minutes. In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees Fahrenheit. Cool and frost. FROSTING Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

SOUTHERN CHOCOLATE CAKE



Southern Chocolate Cake image

Make and share this Southern Chocolate Cake recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 14

6 ounces unsalted butter, softened, more for the pans
8 ounces all-purpose flour, more for the pans
2 cups packed dark brown sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 1/4 ounces unsweetened Dutch-processed cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups buttermilk, preferably low fat, at room temperature
1/4 cup mayonnaise
1 lb semisweet chocolate, finely chopped (preferably 58% cacao)
2 cups heavy cream
1 ounce unsalted butter, softened

Steps:

  • Make the Frosting first. Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the chocolate mixture and set aside at room temperature for at least 8 hours or overnight.
  • Make the Cake.
  • Position a rack in the center of the oven and heat the oven to 350 degrees. Butter two 8 x 2-inch round cake pans and line each with a parchment paper round. Butter the parchment paper and dust with flour. Tap out any excess.
  • With a mixer, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Sift the flour, cocoa powder, baking soda, and baking powder onto a piece of parchment paper. Add the salt to the dry ingredients after sifting. Using the parchment as a chute, add one-quarter of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Using a whisk, fold the mayonnaise into the batter.
  • Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly, 40 to 45 minutes. Remove the pans from the oven and cool on a rack for 15 minutes. Invert the cakes onto the rack and remove the pans and parchment. Cool the cakes completely.
  • With a serrated knife, cut each cake in half horizontally. Put one of the base layers on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean while icing the cake.
  • Top the cake with about 1/3 cup of the chocolate frosting, spreading it evenly over the top. Add another cake layer, top with frosting, and repeat until the last layer is in place.
  • Spread a thin layer of frosting over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs. Spread the remaining frosting over the top and sides. Remove the waxed paper. I patted some shaved chocolate curls all around the sides of the cake for garnish.

Nutrition Facts : Calories 1075.7, Fat 77.8, SaturatedFat 46.7, Cholesterol 208.3, Sodium 643.8, Carbohydrate 103.4, Fiber 12.8, Sugar 57, Protein 17.3

SOUTHERN CHOCOLATE TORTE



Southern Chocolate Torte image

This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 package Swiss chocolate or devil's food cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
3 large eggs
1-1/4 cups milk
1/2 cup canola oil
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bars with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.

Nutrition Facts : Calories 617 calories, Fat 29g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 531mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it means that they should be at the same temperature as the room you're baking in. This helps the ingredients blend together more easily and creates a smoother batter or dough.
  • Don't Overmix: Overmixing can make your cake tough and dense. Mix your batter or dough just until the ingredients are combined.
  • Bake in a Preheated Oven: Always preheat your oven before you start baking. This helps ensure that your cake bakes evenly.
  • Let Your Cake Cool Completely: Before you frost or decorate your cake, let it cool completely. This will help prevent the frosting from melting or sliding off the cake.

Conclusion:

The Southern Chocolate Turtle Cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers, gooey caramel filling, and crunchy pecans, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfectly. Enjoy!

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