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Cream Cheese Turtle Cake
Ingredients
- 1 c. sliced almonds lightly toasted
- 1 c. minced pecans lightly toasted
- 1 box German chocolate cake mix - (18.25 ounce)
- 1 1/4 c. water
- 1/3 c. vegetable oil
- 3 lrg Large eggs
- 1/2 c. unsalted butter - (1 stick) room temperature
- 3 1/2 c. powdered sugar
- 1 pkt cream cheese - (8 ounce) cut into pcs, and at room temperature
- 1 3/4 c. powdered sugar
- 2 Tbsp. unsweetened cocoa pwdr
- 5 Tbsp. whole lowfat milk
- 1/4 c. unsalted butter - (1/2 stick)
- 3/4 c. semisweet chocolate chips
- 1 tsp vanilla extract
- 1/2 c. purchased caramel-flavored topping (or possibly dulce de leche topping)
Directions
- For Cake: Preheat oven to 350 degrees. Butter and flour 13- by 9- by 2-inch metal cake pan. Sprinkle 1/2 c. almonds and 1/2 c. pecans over bottom of pan.
- Combine cake mix, 1 1/4 c. water, oil, and Large eggs in large bowl. Using electric mixer, beat at low speed till mix is moistened, about 30 seconds. Beat at medium speed 2 min. Pour batter into pan.
- Heat butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mix will form clumps); stir in cream cheese. Whisk till smooth, about 1 minute. Pour cream cheese mix in large ribbons atop cake batter in pan. Using knife, swirl mix into batter (don't overmix).
- Bake cake till tester inserted into center (in cake part only) comes out clean, about 50 min (bottom of cake will be very moist). Cold cake in pan on rack. Sprinkle remaining 1/2 c. almonds and 1/2 c. pecans over cake.
- For Icing: Mix sugar and cocoa in medium bowl. Bring lowfat milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add in powdered sugar mix and whisk till melted. Add in chocolate chips and whisk till smooth. Fold in vanilla.
- Drizzle hot icing over cake. Let stand till set, about 2 hrs. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)
- This recipe yields 12 to 16 servings.
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