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A Canadian Foodie's Original Cheater Turtle Cake Recipe



This Cheater Turtle Cake is an ACF Original recipe from 1989 inspired by a past student. It is the best caramel chocolate cake recipe you will ever make out of a box.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Canadian
Servings: 1 cake
Author: Valerie Lugonja

Ingredients

Ingredients for Cake:

  • One Devil's Food or very dark chocolate double layer cake mix
  • 3 large eggs
  • 1/3 cup oil
  • 1 cup water

Ingredients for Cheater Caramel Filling:

  • 2/3 can of sweetened condensed milk (usually Eaglebrand)
  • 1/2 cup butter
  • 50 Kraft Caramels , peeled

Ingredients for FIlling:

  • 1 generous cup pecans , toasted
  • 1 generous cup excellent quality chocolate chip chunks (like Callebault)
  • 1 batch of Cheater Caramel Filling

Ingredients for Garnish:

  • Icing sugar
  • Mint leaves
  • Berries
  • Whipped Cream
  • More whole pecans , toasted

Instructions

Instructions for Cheater Cake:

  • Pre-heat oven to 350F; place rack is in middle
  • Prepare 9 inch springform cake pan: butter and flour bottom
  • Place disc of parchment paper on bottom; butter both sides of it
  • Follow directions on box; pour 1/2 batter into springform pan (best to be less than half than more than half)
  • Place in oven; bake for 15 minutes (set timer)

Instructions for Cheater Caramel Filling:

  • Place all ingredients into small heavy sauce pan; heat, stirring regularly, until caramels are melted and all ingredients fully incorporated into a thick mass

Instructions for the Filling: (Layer ingredients as quickly as possible so cake doesn't lose heat)

  • Prepare the nuts and chocolate so they are ready when the cake comes out of the oven
  • Remove cake from oven at 15 minutes; surface tension should be taught
  • Starting with chocolate around outer edge of pan and in toward middle, sprinkle completely over cake until covered single layer
  • Repeat process with toasted pecans; stir caramel filling and pour along inside of pan rim in the same manner as the chocolate and the nuts, until completely covered with chocolate
  • Pour remaining cake batter over caramel filling, ensuring that it is completely covered with batter

Instructions for Baking the Cake:

  • Return cake to oven; bake another 50 to 60 minutes, until toothpick comes out completely clean in the middle: when in doubt, don't take it out.... best to not have middle sink (leave in 5-6 more minutes or up to 60 minutes)
  • Remove from oven and rest for 20 minutes on cake rack: set timer for 20 minutes
  • Instructions for Storing Cake until Service:
  • Cake must still be warm to push toasted pecans vertically against side of caramel filling; pecans of same size look best, spaced at regular intervals (work quickly)
  • For easy removal of cake from pan later, set cake on top of large sheet of plastic wrap with spring form bottom still in tact; wrap cake up sides (usually takes 2-3 sheets of wrap), even if still warm and set back into springform pan
  • Store in fridge or wrap completely and store in freezer

Serving the Cake:

  • Thaw completely, if frozen; remove springform pan
  • Set on serving tray or pedestal; dust with icing sugar
  • If there is a dip in the cake, fill with toasted pecans; dust with more icing sugar
  • Slice and serve with a sprig of mint, a berry, and whipping cream