White Turtle Cake Recipes

TURTLE CAKE

Steps:

• For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.
• For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.
• In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.
• Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.
• For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.
• For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)
• To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

WHITE TURTLE CAKE

Steps:

• Preheat oven to 35o.
• Combine cake mix, water, milk, oil and eggs-beat well.
• Spread 1/2 of the batter into a greased 9x13 inch pan.
• Bake 30 minutes.
• Melt caramels with remaining milk, stirring constantly.
• Stir in pecans.
• Pour over hot cake and spread remaining batter over caramel layer.
• Bake for 20 minutes.
• Spread frosting over warm-not hot-cake.
• -------Frosting---------.
• Combine margarine, sugar and milk, beat well.
• Add vanilla, mix well.
• Frost cake and sprinkle pecans over top.

A CANADIAN FOODIE'S TURTLE CAKE RECIPE

Steps:

• In a heavy medium sized saucepan, stir together cream, sugars, and salt; place saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon
• Once mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down sides of saucepan to remove sugar crystals that may have formed
• Clamp a candy thermometer to side of saucepan; boil without stirring over medium high heat until temperature reaches 245 F (118 degrees C)
• If sugar crystals form on sides of the pan, wash down with heatproof pastry brush dipped in warm water
• Remove from heat, stir in vanilla, and 1/4 cup butter
• Place back on heat; slowly bring to boil again until temperature reaches 245 F (118 degrees C)
• Add 1/3 cup of butter; melt into mixture; bring to boil, slowly, again until temperature reaches 245 F (118 degrees C)
• Stir well to combine, and set aside to cool, but do not let solidify: mixture must be pourable when ready to use
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Measure first 7 ingredients into large mixing bowl: flour, cocoa, BS, BP, salt, and both sugars
• Stir well to combine dry ingredients; measure remaining ingredients into bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Whisk to combine until completely incorporated and lumps are gone; use spatula to scrape down sides of bowl
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Weigh the first 7 ingredients into TM bowl: flour, cocoa, BS, BP, salt, and both sugars
• Mix dry ingredients together for 5 seconds speed 0-7
• Weigh remaining ingredients into TM bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Combine all ingredients for 10-15 seconds at speed 0-7; use spatula to scrape down sides of bowl
• and repeat for 5-10 seconds only, if lumps remain in mixture, scraping down sides again
• Pour half of cake batter into spring form mold; bake for 15 minutes
• Surface tension will be taught enough to receive filling:
• • Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
• • Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
• • Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
• Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
• Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
• Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
• Quickly wrap with plastic wrap and return to spring form pan until completely cool
• parchment strips between cake side and spring form pan and reseal pan
• Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
• Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
• Serve with a sprig of mint and whipping cream

TURTLE CAKE

Steps:

• Mix cake as directed on package.
• Add in 1/2 cup eagle brand milk.
• Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
• Let cool 5 minutes.
• While cake is baking, melt caramels, butter and remainder of milk in double boiler.
• Pour over cool cake and sprinkle with chips and nuts.
• Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.

TURTLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch pan.
• Pour half of the prepared cake mix into the pan.
• Bake for 25 minutes.
• In the meantime, place unwrapped caramels in a saucepan.
• Add 1/2 cup evaporated milk.
• Heat on low, stirring until caramels have melted.
• Remove cake from oven and pour melted caramel mixture on top of the cake.
• Sprinkle chopped pecans and chocolate chips on top of caramel layer.
• Press down lightly.
• Pour remaining half of prepared cake mix on top of the filling layer.
• Bake an additional 30 minutes.
• After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
• Run a knife around the edges of the pan to loosen the cake.
• This is an important step- otherwise you'll have a tough time removing the pieces later!
• Store at room temperature.
• Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.

TURTLE CAKE FROM SCRATCH

Steps:

• Combine all dry ingredients (except sugar); set aside.
• Beat butter, sugar, eggs and vanilla until fluffy.
• Gradually add flour mixture alternately with milk (not canned milk), just until blended.
• Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
• Heat caramels and canned milk. Melt.
• Pour caramel mixture over cake, spreading to the edges.
• Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
• Spoon remaining batter over top, carefully spreading to the edges.
• Bake at 350°F for 35 minutes.
• Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
• Sprinkle with the remaining pecans.
• I like to serve this with vanilla ice cream or whipped topping.