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Turtle Cake
Marianne Severson, West Allis

1 box German chocolate cake mix
1 pkg. (14 oz.) light caramels
1/2 cup evaporated milk
1-1/2 sticks (12 Tbsp.) butter or oleo
1 cup milk chocolate chips
1 cup pecans, chopped

In large mixer bowl, prepare cake mix according to package directions. Pour half of batter (reserve other half) into a well-greased and floured 9- x 13-inch pan. Bake at 350 degrees for 15 minutes. Remove from oven. While cake is baking, in medium saucepan, combine caramels, evaporated milk, and butter/oleo; cook over medium heat, stirring occasionally until caramels are melted. Pour mixture over baked layer cake and smooth evenly with spatula. Sprinkle with layer of chocolate chips and top with a layer of nuts. Pour remaining batter over the top. Return to oven and bake an additional 20–25 minutes until cake springs back when lightly touched. Remove and cool completely on wire rack. Cut into squares to serve. Makes about 18 servings.

 


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