Chewin'

the News

March 2006

Turtle Cake

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	24	48	72	96	120	144
Ingredients:
Chocolate cake mix	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Caramels	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Butter or margarine	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Evaporated milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Pecans	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Chocolate chips	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:

Prepare cake mix as directed. Place half of mix in 13" x 9" cake pan. Cook at 350° for 15 minutes. Melt caramels on low heat with butter and milk. Pour over cake. Pour nuts over sauce and then pour on chocolate chips. Follow with remaining cake mix. Bake for an additional 20 minutes.

Freezing Directions:

Cool, cut and freeze in individual pieces.

Serving Directions:

Thaw and enjoy!

Comments:

Nanci’s note: I like to use Ziploc’s or Glad’s freezer containers for this type of dessert. They can be frozen individually, taken in lunches or grabbed for an after dinner dessert.

Nutritional Info: 

Per Serving: 328 Calories; 21g Fat (53.0% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 231mg Sodium. 

Exchanges: 4 Fat; 2-1/2 Other Carbohydrates.

<<<<<<< Go to the March 2006 Newsletter