Recipes Made with Cake Mixes
Turtle Cake
Yield: 16 servings
Ingredients
- 1 (8 ounce) container Cool Whip Whipped Topping (Do not thaw.)
- 1 (18.25 ounce) box devil's food cake mix*
- 1 (3.9 ounce) box Jell-O Chocolate Instant Pudding
- 38 Kraft Caramels
- 1 1/2 tablespoons water
- 6 ounces (3/4 of 8 ounce package) Philadelphia Cream Cheese, softened
- 5 squares Baker's Semi-Sweet Chocolate, divided
- 16 Nilla Wafers
- 16 Planters Pecan Halves
Instructions
- Spoon half the COOL WHIP into bowl; refrigerate to thaw.
- Return remaining COOL WHIP to freezer.
- Prepare cake batter and bake as directed on package for 2 (9 inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients.
- Cool cakes in pans for 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.
- Meanwhile, microwave caramels and water in microwaveable bowl on HIGH for 1 1/2 minutes or until smooth, stirring every 45 seconds. Cool slightly.
- Beat cream cheese in large bowl with mixer until creamy.
- Add caramel sauce; mix well.
- Blend in thawed Cool Whip.
- Stack cake layers on plate, filling and frosting top with cream cheese mixture.
- Refrigerate until ready to serve.
- Microwave frozen Cool Ship and 3 chocolate squares in microwaveable bowl for 3 minutes or until well blended, stirring after each minute.
- Cool for 10 minutes.
- Meanwhile, melt remaining chocolate squares as directed on package.
- Dip half of each wafer into chocolate; place on wax paper-covered baking sheet.
- Top with nuts.
- Refrigerate until ready to use.
- Spread Cool Whip mixture onto top of cake.
- Garnish with wafers.
- Keep refrigerated.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Variation: Substitute a 13 x 9 inch pan for the round pans and increase baking time to 35 to 38 minutes or until a wooden pick inserted in center comes out clean; cool completely. Continue as directed, spreading caramel mixture and chocolate mixture over cake in pan.
For a more fudge-like texture, store cake in refrigerator overnight before serving. Garnish with chocolate-dipped wafers just before serving.
Trim 40 calories, 3g of total fat, including 2g of saturated fat, per serving by preparing with Cool Whip Lite Whipped Topping, Jell-O Chocolate Fat Free Sugar Free Instant Pudding, Philadelphia Neufchatel Cheese and Reduced Fat Nilla Wafer.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company