Barbara's Bakin' N bits

Sharing It Saturday

It is a cool drizzling day here in Southern Georgia, we are having what is know
as North Easters, it rains and the Ocean is churning and it is a very windy and
cool time here in Florida and Southern Ga. Our weather is much like Northern
Florida, in fact we get our local news from Jacksonville, FL we do not have a
news channel for this area.

It has been a busy week, my husband went Thursday for all his pre-testing for
the surgery he will have October 14th, he has a lesion in his throat and they will
remove it and do a biopsy on it. It is rather common among preachers, and he
has been preaching for over 35 years now, the vocal cords get strained many
times through the times of preaching, the hardest part will be keeping him down
for 3 days, and not talking, I need to get him one of those white boards to write
on for this time. Please keep him in prayer this week, and me too, I am not feeling
great either, my back and stomach is bothering me, seems every fall I suffer with
the stomach, and the wet weather is making my RA act up and I am hurting.

It has been a long week, one night we did go shrimping down at the docks, we caught
a lot of shrimp and wanting to catch even more before the season ends. We freeze
them and use them for fishing all year round. Salt water fish love shrimp, so we
can catch a mess of fish with a few shrimp. My husband likes to eat them too, I am
not much on sea food, only certain types of fish I even eat, and the Snow crabs or Dungeness crabs, now I can put them away.

I have this scrumptious recipe and it is so good so going to share with all my friends
here, hope you try it, and all your family will love it too, I will be making it for
Thanksgiving too, my family will love it, I know they love anything chocolate. So
here is  the recipe.

Chocolate Turtle Cake

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings,
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).

Grease or spray bottom of 13x9-inch pan.

Make cake batter as directed on box. Pour half of the batter into pan.

Bake 22 minutes. Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
This recipe was great - very rich!! I probably added a bit more than 1/2 a bag of chocolate chips, you can't ever have too much chocolate, right? ha. I also would have sprayed the sides of the pan after baking the bottom half and before adding the caramel. The caramel/pecan mixture really stuck to my cake pan and it was kind of hard to get the cake out. I even loosened the sides right after baking as recommended, but it still stuck a bit.