SKINNY TURTLE ICE CREAM CAKE
With fewer calories and less fat, this turtle won't take a bite out of your diet!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 11h
Yield 12
Number Of Ingredients 7
Steps:
- In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
- Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
- Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
- Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
- To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 25 g, TransFat 0 g
TURTLES® CAKE I
Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.
Provided by Debbie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
- Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g
TURTLE ICE CREAM CAKE
Make and share this Turtle Ice Cream Cake recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 18m
Yield 15-18 pieces
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
- Bake at 400 degrees until crumbs are golden.
- Check often to prevent it from burning!
- Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
- Drizzle 3/4 cup caramel sauce on top of crumbs.
- Scoop vanilla ice cream on top and spread evenly.
- Drizzle the rest of the caramel sauce and top with the reserved crumbs.
- Freeze until firm or overnight.
- If storing for an extended time, cover well to prevent freezer burn.
SPECIAL TURTLE CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 4-layer cake
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray.
- In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps.
- Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
- For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
- Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running.
- Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize.
- Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.)
- For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.)
- For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize.
- Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated.
- Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.)
- To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake.
- Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers.
- Frost the entire cake as desired with the frosting.
CAFE LATTE'S TURTLE CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 (9-inch, 3 layer) cake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
- Cover the bottom of each pan with parchment paper, cut to size.
- In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
- Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
- Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.
CREAM CHEESE TURTLE CAKE
Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
- Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For icing:
- Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
- Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)
TURTLE CAKE
I found this on the back of a cake mix box. I liked this recipe because it didn't require a German Chocolate Cake base. It's easy to prepare and seems like you spent a lot more prep time than you actually did. ;)
Provided by Chicagopm
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
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.
SEA TURTLE ICE CREAM CAKE
Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing a black-licorice grin, this is one turtle who is not too shy to come to the party. For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 7
Steps:
- Line a rimmed baking sheet with plastic wrap. Scoop out 2 1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.
- Meanwhile, soften remaining 1 quart mint-chocolate-chip ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly, then fill with the scoops of ice cream, rounded side down, to extend beyond rim (fill in gaps with extra).
- Place cake, flat-side up, over ice cream scoops, then spread softened mint-chocolate-chip ice cream on top using an offset spatula. Cover with plastic wrap, and refreeze for at least 4 hours.
- Unmold ice cream cake onto a serving platter. Using a 2 1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell; nestle a scoop of chocolate ice cream into niche for the head. Decorate head using black licorice for the mouth and nose and white candy for the eyes (using the blunt end of a skewer, dot melted chocolate onto the white candies for pupils). Tuck chocolate-mint wafers under cake for feet. Serve immediately.
CHOCOLATE TURTLE ICEBOX CAKE
Break out the caramel sauce and pecans when you're ready to make our Chocolate Turtle Icebox Cake recipe. Classic turtle flavors are reimagined in cake form with this chocolate turtle icebox cake that will be a welcome addition to any dessert spread.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
- Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
- Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
- Refrigerate overnight.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.882 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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