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Carmel Turtle Sheet Cake Recipe

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This recipe for Carmel Turtle Sheet Cake, by , is from Tea At Seven Springs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Grace Forrester
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For Cake:
1 Box of Cake Mix (Yellow or White)
3 Eggs
1 Cup of Milk
1 Stick of Butter
1 Tsp. of Vanillia Flavoring
Small bag of semi-sweet choc chips
1 Cup of Pecans

For Icing:
1 Cup Dark Brown Sugar
1 Stick of Butter
1/4 Cup of Cream
2 Cups of Confectionary Sugar 10X
1 Tsp of Vanillia Flavoring

Directions:
Directions:
Coat sheet cake pan with non stick spray, and flour coat pan. (Shake off excess flour).
Add in med bowl -cake mix, 1 stick of melted butter, 3 eggs, milk, and vanillia flavoring. Mix until batter is smoothe. Bake according to insturctions on back of the cake mix box.

Icing: In a heavy sauce pan add one cup of dark brown sugar, and stick of butter. Bring to boil. Next add 1/4 cup of cream, and then bring back to boil. Take off of heat and add confectionary sugar, and vanillia flavoring. Mix with spoon until creamy.

When sheet cake is done before cooling add some choc chips and pecans on top, then pour icing, and sprinkle a few more choc chips and pecans on top. Let cool before serving.

Personal Notes:
Personal Notes:
Icing: After I mixed in the confectionary sugar, I put the sauce pan back on the burner to thin the incing some. When I took the cake out I took a fork and put wholes in the cake, sprinkled nuts, choc chips, and then spoured the icing over the cake. I then added more nuts and choc chips.

 

 

 

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