Apr 302013
 

I am updating a post on my recipe page to remind to you to keep checking for new recipes and also giving away a a 13 x 9 nonstick covered cake pan from Good Cook.

turtle cake

Turtle Cake (Yummy)

1 box German chocolate cake mix
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 – 12 minutes.
In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan . Bake about 10 – 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 – 30 minutes more, until done.

Good Cook has offered to give my readers 25% off your purchase.  Use the promocode: CAKEPAN, this expire May 3, 2013.1_04009_A_520

Here is my flash giveaway sponsored by Good Cook, open to US residents only, beginning May 1 at 12 am and ending at 11:59 pm on May 3. Winner will receive a 13 x 9 nonstick covered cake pan.  Isn’t this a great pan? If you would like to win this pan you must be 18+ and have a US shipping address.   For extra entries you can tell me what you would like to bake in this pan or leave me a chocolate recipe to try.  Also extra entries for Liking Good Cook on Facebook and for each way you follow Kaisy Daisy’s corner.  This is just a short giveaway – ends May 3, 2013.

Please fill out the form HERE to enter.

Kaisy1

If you like Good Cook products make sure you entered the giveaway I have going on for a Batter Bowl from Good Cook and join the Good Cook Treasure Hunt.



“Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

  58 Responses to “Turtle Cake Update and Flash Giveaway!”

  1. I would bake treats for my grandbabies in that!

  2. All those recipes look delecious! Im going to try the peanut butter fudge first.

  3. I would bake brownies!

  4. I’d bake my Strawberry Dream Cake or walnut fudge.

  5. I would bake brownies because I have a recipe for Peanut Butter Brownie Trifle that I have been wanting to make.

  6. Cool pan,I love brownies would like to try the low fat ones

  7. I would bake my famous moist brownies in this, my kids adore brownies!

  8. i would love to bake a sheet cake on this pan!

  9. Either homemade brownies or Broccoli-cheese squares for my next get together!
    Thank you,

  10. What else, but brownies first!! LOL then marshmallow krispies.. oh my gosh the family can’t get enough of this stuff

  11. I’m going to make these for my husband! They look delicious! Thanks for the recipe

  12. they look so yummy

  13. My kids love brownies – and I make them once a week for an after school snack/lunch or just a treat. I specially like that the yummy sauce goes in the middle…thank you for the recipe.

    I like Good Cook on Facebook

    I like Kaisy Daisy’s Corner on facebook – Maria Iemma
    I follow you on G+ – Maria Iemma
    I follow you on Twitter – @sufferngal
    I follow you on Pinterest – http://pinterest.com/sufferngal/
    I subscribed by e-mail – iemmafamily@yahoo.com

    I am leaving a chocolate cake recipe on the next comment.

  14. I got this recipe from the food network site a couple of years ago and I’ve made it when I have company for dinner. It is rich, and everyone loves it.
    Ingredients:
    1 1/2 cups all-purpose flour, 1 cup superfine sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/3 cup best-quality cocoa, 1 1/2 sticks soft unsalted butter, 2 large eggs
    2 teaspoons good-quality vanilla extract, 2/3 cup sour cream
    For the frosting. 6 ounces good-quality semisweet chocolate, broken into small pieces
    3/4 stick unsalted butter, 2 1/2 cups confectioners’ sugar, 1 tablespoon light corn syrup
    1/2 cup sour cream, 1 teaspoon good-quality vanilla extract,

    Directions
    Take everything out of the refrigerator so that all ingredients can come room temperature. and prehear your oven to 350 degrees F. ients

    Cake:
    1 1/2 cups all-purpose flour
    1 cup superfine sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/3 cup best-quality cocoa
    1 1/2 sticks soft unsalted butter
    2 large eggs
    2 teaspoons good-quality vanilla extract
    2/3 cup sour cream
    Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered

    Frosting:
    6 ounces good-quality semisweet chocolate, broken into small pieces
    3/4 stick unsalted butter
    2 1/2 cups confectioners’ sugar
    1 tablespoon light corn syrup
    1/2 cup sour cream
    1 teaspoon good-quality vanilla extract
    Sugar flowers, to decorate, optional

    Directions

    Take everything out of the refrigerator so that all ingredients can come room temperature.

    Preheat the oven to 350 degrees F.

    Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

    Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the frosting later.

    To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

    While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

    Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

    You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off

    Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of batter.

    Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the frosting later.

    To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

    While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

    Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

    You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off

  15. These look so yummy…

  16. These pans are awesome My kid keeps taking them places and forgetting to bring them home so they would be a welcome addition to our house

  17. This pan would be absolutely perfect for a Texas Sheet Cake. When I make one now, the frosting always sticks to the foil I use to cover the cake, but with this great raised cover, the frosting would stay on the cake where it belongs. Yay! (I’d give you my recipe, but the internet is full of Texas Sheet Cake recipes, and they’re all pretty similar.)

  18. I would make my mom’s toffee bars…they are so delicious!

  19. Love browines and so do my family

  20. Brownies – and I cheat by using a box mix, but I add flax seed (ground), whole wheat germ, grate carrots into it and try to make it have at least a few “good” pieces to it. Thanks for the giveaway!

  21. MMMM YUM

  22. love this prize

  23. I want to bake my banana split cake in this pan!

  24. I would use this alot. Love to bake.

  25. nice prize

  26. I would make a chocolate cake

  27. My 3 young nieces would love to help me bake brownies in this pan…..this of I can get the batter into the pan before they eat it all

  28. Peanut butter chip brownies! Delicious, thanks for the giveaway!

  29. Oh this looks so good! I love that it starts with a boxed mix…makes it so much easier! Cant wait to try it!

  30. I would bake some brownies.

  31. My mom makes this same cake but calls it a snicker cake.

  32. I would bake brownies

  33. I would love to bake my son his favorite Chocolate Cake 🙂

  34. I love cooking – maybe I should try baking too.

  35. I would bake a chocolate cake

  36. I would bake some brownies in this pan! The turtle cake you made looks delicious too!

  37. I would like to bake some chocolate chip brownies.

  38. I would make a birthday cake

  39. Fudge Yum Yum

  40. I have 5 grandkids here everyday and we bake together 3 or more times a week

  41. what WOULDN’T i bake in THAT pan

  42. After reading your recipes I have just gotten a huge craving for something chocolately and gooey! Time to get off the computer and into the kitchen. Thanks for the giveaway.

  43. Ok, so I love Turtle anything!! And your recipe looks amazing and so easy!! Thank you so much for sharing, I will be making this in the near future for sure 🙂

  44. That looks delicious! I would make some vegan brownies in my pan!

  45. I wouldn’t make sweets in mine I would make my Lasagna in it. I have learned to like savory foods more now for medical reasons so I think Lasagna would fit perfectly in this pan…. elaineb1@ymail.com

  46. I “liked” Good Cook on FB susan.broughton,31 elaineb1@ymail.com

  47. I “liked” your blog on FB susan.broughton.31 elaineb1@ymail.com

  48. I follow you on Twitter @susanelaineb1 elaineb1@ymail.com

  49. I follow you on Pinterest susanelaineb1 elaineb1@ymail.com

  50. I follow you on G+ Susan Broughton elaineb1@ymail.com

  51. I follow your subscription email elaineb1@ymail.com

  52. I started baking sugar-free chocolate pudding cake for my fiance and myself. we are diabetic and trying to expand our cooking knowledge to the diabetics.

  53. I would bake Mint Julep bars for kentucky derby day. Thanks for another great giveaway.

  54. I use my 13 x 9 pan for making brownies more than anything else – can’t wait to make your recipe!

  55. I like Good Cook on Facebook – behap

  56. I like Kaisy Daisy’s Corner on Facebook – behap

  57. I follow you on Pinterest –behap

  58. I would like to bake some chocolate caramel brownies for my gf. so yummy!

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