Turtle Cake
Cake
1 18.25 ounce box german chocolate cake mix (plus all the ingredients to prepare)
1 14 ounce package caramel candies
1/2 cup (1 stick) butter
1 14 ounce can sweetened condensed milk
1 6 ounce package semisweet chocolate chips
1 cup chopped nuts
Frosting
3 tablespoons cocoa
1/4 cup (1/2 stick) butter
1/3 cup milk
1 tablespoon light corn syrup
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Grease a 13x9 inch pan.
Prepare cake according to package directions. Pour half the batter into prepared pan. Reserve other half. Bake for 15 minutes. Remove from oven and cool completely. (Don't turn off oven.) Meanwhile, melt caramel candies with butter in a saucepan. When completely melted, remove from heat and stir in sweetened condensed milk until smooth. Let mixture cool completely. Add chocolate chips and nuts (I also added some crushed Heath bar candy). Spread mixture over cooled cake. Pour remaining batter over mixture and return to the oven for another 25 to 30 minutes.
While cake is baking, prepare frosting. Mix together cocoa, butter, milk, corn syrup and salt in a saucepan over medium heat. Bring ingredients to a full rolling boil and allow to boil for about 3 minutes, stirring occasionally. Remove from heat. Using a handheld electric mixer (or be lazy like me and use the standing one), beat confectioners' sugar and vanilla into cocoa mixture; beat until smooth. Pour icing over warm cake.
(See that cup of milk in the background? You are going to need it!)
