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Today by Lois 


Of The Day



New Poem published 

Poetry By Virginia

Visit her poetry home using

the menu at the top of my page

Thoughts and Quotes to return on Monday, thank you


Chocolate Turtle Cake

1 box Betty Crocker® SuperMoist® 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

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.

Added note from a person
who has made this recipe

This recipe was great - very rich!! I probably added a bit more than 1/2 a bag of chocolate chips, you can't ever have too much chocolate, right? ha. I also would have sprayed the sides of the pan after baking the bottom half and before adding the caramel. The caramel/pecan mixture really stuck to my cake pan and it was kind of hard to get the cake out. I even loosened the sides right after baking as recommended, but it still stuck a bit.

Happy Friday everyone - enjoy the day!
Our weather here in Ohio is gorgeous right now!
Thanks for stopping by - join me Monday as I welcome
in Columbus Day and a brand new week of Fall
Have a great weekend!

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