Chocolate Turtle Cake

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Ingredients:

° 3 cups COOL WHIP Whipped Topping

° 1 pack (2-tier format) devil cake mix

° 1 pack (4-serving size) JELL-O Chocolate Instant Pudding

° 38 KRAFT caramels

° 4-1 / 2 c. teaspoon of water

° 3/4 philadelphia cream Cheese, softened

° 5 oz Sweet Chocolate, divided

° 16 vanilla wafers

° 16 pecan halves


Directions:

Step 1

Place half of Cool Whip in bowl; let thaw in the refrigerator. Return remaining Cool Whip to the freezer.

Step 2

Prepare cake batter and bake according to directions to make 2 9 ” round cakes, adding pudding mix to cake mix in bowl before mixing with liquid ingredients. Let the cakes cool for 10 min; spill on racks. Unmold. Let cool completely.

Step 3

Meanwhile, heat caramels and water in microwaveable bowl on HIGH 1-1 / 2 min. Or until caramels are completely melted and mixture is smooth, stirring every 45 seconds. . Let cool slightly.

Step 4

Mix cream cheese in large bowl with mixer until creamy. Add the caramel sauce; mix well. Stir in thawed Cool Whip. Stack cake layers on a plate, spreading cream cheese mixture between layers and on top of cake. Refrigerate while preparing chocolate frosting and toppings.

Step 5

Lineage a baking paper with parchment paper. Melt 2 oz of the chocolate according to the directions. Dip half of each wafer in chocolate; put on prepared baking paper . decorate with pecans. Refrigerate until use.

Step 6

Heat frozen Cool Whip and remaining chocolate in microwaveable bowl 3 min. Or until chocolate is completely melted and mixture is smooth, stirring after every minute. Let cool for 10 min.

Step 7

Spread Cool Whip Topping Mix on top of cake. Garnish with wafers. Keep refrigerated.

Made with ❤️ by Susan Bowden

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