Mar 012006
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Many of you have a recipe for this Turtle Cake. It’s always a favorite at church suppers or company dinners. The gooey caramel, pecan, chocolate chip center puts it in that “to die for” category of desserts. In our house, though, because of the pecans this would be an “adults only” dessert. Good thing it freezes great! I freeze the individual pieces in rigid freezer containers. This isn’t the type of dessert that you want to be spooning out of a bag?. Warm it up right in the container and dig in!
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Chocolate cake mix

1 box

2 boxes

3 boxes

4 boxes

5 boxes

6 boxes


14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Butter or margarine

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Evaporated milk

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.


2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Chocolate chips

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.


Assembly Directions:
Prepare cake mix as directed. Place half of mix in 13″ x 9″ cake pan. Cook at 350° for 15 minutes. Melt caramels on low heat with butter and milk. Pour over cake. Pour nuts over sauce and then pour on chocolate chips. Follow with remaining cake mix. Bake for an additional 20 minutes.

Freezing Directions:
Cool, cut and freeze in individual pieces.

Serving Directions:
Thaw and enjoy!

Nanci’s note: I like to use Ziploc’s or Glad’s freezer containers for this type of dessert. They can be frozen individually, taken in lunches or grabbed for an after dinner dessert.

Nutritional Info:
Per Serving: 328 Calories; 21g Fat (53.0% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 231mg Sodium.
Exchanges: 4 Fat; 2-1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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