If you love turtle candies, you are going to LOVE this cake. It's a little time consuming to make- but so worth it!
Cake
1 box German chocolate cake mix (w/ pudding)
All items listed on cake mix to make cake
½ can Eagle brand sweetened condensed milk
½ stick butter, melted
Filling
½ can Eagle brand sweetened condensed milk
½ stick butter
½ cup chopped pecans
1 package caramels, unwrapped
Frosting
1 stick butter
¼ cup cocoa
¼ cup milk
1 box powdered sugar
Mix cake mix as directed on box, adding ½ can Eagle brand milk and ½ cup melted butter to batter. Bake in 2 round (greased and floured) pans. Bake at 350 degrees for 25 minutes. Cool in pans for 20 minutes then transfer to wire rack to finish cooling.
For filling melt caramels, ½ can Eagle brand milk, ½ stick butter over medium heat, stirring often. Stir until melted and then stir in pecans. Place one cake layer on a cake plate with wax paper around edges (this is important!). Pour half of filing over cake. Carefully put second layer on top of first layer, and repeat process. The filing is liquid and will spill over the sides so be careful. When filling has cooled and hardened, run a knife around the edge of the cake and remove wax paper along with extra filling.
For icing, combine butter and cocoa in mixer until well mixed. Add milk and then slowly add powdered sugar. Mix until frosting consistency- add extra milk if necessary and frost cake.
TIP OF THE DAY: Rather than putting a whole sheet of wax paper under a cake while frosting it- and then trying to transfer the cake,use small strips of wax paper. Tear off three narrow strips and angle one under each side- scooting it to cover about 1/3 of the edge of the cake. When you finish frosting the cake, carefully remove the wax paper strips to leave a clean plate!
Tomorrow's Daily Special: Corn Casserole
