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CHEWY
TURTLE SNACK CAKE
3/4
cup sugar
1/4 cup plus 2 tablespoons butter or margarine,
softened
2 ounces sweet baking chocolate, melted
and cooled
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla
1/4 cup plus 2 tablespoons buttermilk
3 tablespoons water
2 eggs
Caramel Topping (recipe follows)
1 bag (10 to 11 1/2 ounces) large semisweet
chocolate chips, chunks or miniature kisses
1/2 cup chopped pecans
Heat
oven to 350°F. Grease and flour rectangular
pan, 13 x 9 x 2 inches. Beat sugar and butter
in large bowl with electric mixer on high
speed about 3 minutes, scraping bowl occasionally,
until fluffy. Beat in melted chocolate,
flour, baking soda, salt, vanilla, buttermilk,
water and eggs on medium speed until mixed.
Pour into pan.
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Bake
about 20 minutes or until toothpick inserted in
center comes out clean. Make Caramel Topping;
spread over hot cake. Sprinkle with chocolate
chips and pecans. Bake about 20 minutes longer
or until chocolate chips are melted. Cool before
serving.
Makes
16 servings.
CARAMEL
TOPPING
1/2
cup butter or margarine
1 bag (14 ounces) caramels, unwrapped
1 can (5 ounces) evaporated milk
Heat
all ingredients over medium heat, stirring constantly,
until smooth.
1
Serving: Calories: 415 (Cal. from fat: 205), Fat:
23g (Saturated: 13g), Cholesterol: 65mg, Sodium:
210mg, Carbohydrate: 49g, Protein: 5g.
[Gold
Medal, Desserts for Spring]
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