Wednesday, October 17, 2018


Saturday night the Tasty Bunch enjoyed a delicious meal at The Reserve on Jefferson in Kearney. Friends Carol and Keith were our hosts. I was just at their house two days before as Carol was our hostess for Mexican Train. She served us this scrumptious Pumpkin Cheesecake Bars. She said she had three pieces left. It was really good. If you missed it, check it out here.

Anyway, for Tasty Bunch she made this "to-die-for" Turtle Cake. She had told us all about it on Thursday so I was eagerly awaiting dessert all day. She served the cake with a dollop of whipped topping and also a scoop of Turtle ice cream. I shouldn't have, but I couldn't help it...I ate the whole piece of cake and the scoop of ice cream.

Click here for a printable version of just the recipe.


1     box German chocolate cake is
1/2  lb caramel candy
1     16-ounce bag chocolate chips
1     16-ounce can condensed milk
whipped topping

Preheat oven to 375 degrees F.

Mix German chocolate cake mix following box directions. 

Pour half of the batter into a 9 x 13 - inch glass cake pan and reserve the other half.

Bake the cake for about 20 minutes or half done.

While the cake is baking, on low heat, melt caramels in half a can of the condensed milk.

In a separate pan, melt chocolate chips in the rest of the condensed milk.

When the cake is half done, pour the melted chocolate chips over the cake. 

Then pour the melted caramel on top of that, layering.

The pour the reserved cake batter on top.

Bake another 15 to 20 minutes until cake layer on top is done.

Take cake out and allow to cool completely.

Serve with a dollop of whipped topping.

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