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Turtle Cake

Name: Turtle Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 18 servings, 1 piece (163 g) each
Ingredients: 3 cups Cool Whip Whipped Topping (Do not thaw.); 1 pkg. (2-layer size) devil's food cake mix; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 38 Kraft Caramels; 4-1/2 tsp. water; 175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 5 oz. Baker's Semi-Sweet Chocolate, divided; 16 vanilla wafers; 16 pecan halves

1 Review(s)

2 Hr

Prep : 30 Min Cook: 1 Hr 30 Min

The oohs and ahhs will be for you instead of the waiter when you serve this Turtle Cake with layers of caramel filling and chocolate-dipped wafers.

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18 Servings

Original recipe yields 18 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

3 cups Cool Whip Whipped Topping (Do not thaw.)

1 pkg. (2-layer size) devil's food cake mix

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

38 Kraft Caramels

4-1/2 tsp. water

175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

5 oz. Baker's Semi-Sweet Chocolate, divided

16 vanilla wafers

16 pecan halves

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Step 1

Spoon half the Cool Whip into bowl; refrigerate to thaw. Return remaining Cool Whip to freezer.

Step 2

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix in bowl before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.

Step 3

Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 45 sec. Cool slightly.

Step 4

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, spreading cream cheese mixture between layers and onto top of cake. Refrigerate while preparing chocolate glaze and garnishes.

Step 5

Cover baking sheet with parchment. Melt 2 oz. chocolate as directed on package. Dip half of each wafer in chocolate; place on prepared baking sheet. Top with nuts. Refrigerate until ready to use.

Step 6

Microwave frozen Cool Whip and remaining chocolate in microwaveable bowl 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.

Step 7

Spread Cool Whip mixture onto top of cake. Garnish with wafers. Keep refrigerated.

Kraft Kitchen Tips!

Make Ahead

For a more fudge-like texture, store cake in refrigerator overnight. Garnish with chocolate-dipped wafers just before serving.

Variation

Substitute 13x9-inch pan for the round pans, and increase the baking time to 35 to 38 min. or until toothpick inserted in centre comes out clean; cool completely. Continue as directed, spreading caramel mixture, then chocolate mixture over cake in pan.

Nutrition

Calories

380

Calories From Fat

% Daily Value

Fat 19 g

Saturated fat 8 g

40 %

Cholesterol 45 mg

Sodium 420 mg

18 %

Carbohydrate 50 g

Fibre 2 g

Sugars 35 g

Protein 5 g

Vitamin A

6 %

Vitamin C

0 %

Calcium

8 %

Iron

15 %

Servings

18 servings, 1 piece (163 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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