Turtle Cake Lisa Schaffner

1 3/4 cup Flour 2 cup Sugar

3/4 cup Cocoa powder 2 tsp Baking soda

1 tsp Baking powder 1 tsp Salt

2 Eggs 1/2 cup Oil

1 cup Buttermilk 1 cup Boiling water

1 tsp Vanilla

Hint If you are strapped for time, Pillsbury German chocolate cake mix works great as well.

Filling

1 package 14 oz. Caramels 1/2 cup Evaporated milk

1 cup Semi sweet chocolate chips 1 cup Pecans (optional)

Topping

Cool Whip Chocolate syrup

Caramel syrup

1.Preheat oven to 350 degrees. Add all dry ingredients to a bowl, mix gently to

combine. Add eggs, oil, buttermilk, and vanilla, and mix (by hand, in mixer, or with hand mixer) until smooth. Mix in boiling water, combine until smooth. Be sure to scrape sides/bottom of bowl to make sure everything is combined. Pour half the batter into a greased 9x13 pan and bake for 10 minutes.

2. Melt caramels with evaporated milk in microwave, stirring every minute and a half or so and spread over baked layer. Sprinkle chocolate chips and pecans over caramel. Top with remaining batter. Bake for 20-25 minutes until done. Let cool completely then top with cool whip and decorate with chocolate and caramel syrup. Keep refrigerated.

3. To make buttermilk: 1 tsp white vinegar, then add enough milk to make 1 cup. Let stand for 5 minutes.