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 (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.
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.
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!”
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I would bake treats for my grandbabies in that!
All those recipes look delecious! Im going to try the peanut butter fudge first.
I would bake brownies!
I’d bake my Strawberry Dream Cake or walnut fudge.
I would bake brownies because I have a recipe for Peanut Butter Brownie Trifle that I have been wanting to make.
Cool pan,I love brownies would like to try the low fat ones
I would bake my famous moist brownies in this, my kids adore brownies!
i would love to bake a sheet cake on this pan!
Either homemade brownies or Broccoli-cheese squares for my next get together!
Thank you,
What else, but brownies first!! LOL then marshmallow krispies.. oh my gosh the family can’t get enough of this stuff
I’m going to make these for my husband! They look delicious! Thanks for the recipe
they look so yummy
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.
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I am leaving a chocolate cake recipe on the next comment.
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
These look so yummy…
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
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.)
I would make my mom’s toffee bars…they are so delicious!
Love browines and so do my family
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!
MMMM YUM
love this prize
I want to bake my banana split cake in this pan!
I would use this alot. Love to bake.
nice prize
I would make a chocolate cake
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
Peanut butter chip brownies! Delicious, thanks for the giveaway!
Oh this looks so good! I love that it starts with a boxed mix…makes it so much easier! Cant wait to try it!
I would bake some brownies.
My mom makes this same cake but calls it a snicker cake.
I would bake brownies
I would love to bake my son his favorite Chocolate Cake 🙂
I love cooking – maybe I should try baking too.
I would bake a chocolate cake
I would bake some brownies in this pan! The turtle cake you made looks delicious too!
I would like to bake some chocolate chip brownies.
I would make a birthday cake
Fudge Yum Yum
I have 5 grandkids here everyday and we bake together 3 or more times a week
what WOULDN’T i bake in THAT pan
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.
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 🙂
That looks delicious! I would make some vegan brownies in my pan!
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
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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.
I would bake Mint Julep bars for kentucky derby day. Thanks for another great giveaway.
I use my 13 x 9 pan for making brownies more than anything else – can’t wait to make your recipe!
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I would like to bake some chocolate caramel brownies for my gf. so yummy!