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Turtle Cake with Sea Salt Caramel Sauce

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  • Yield: 15 servings
  • Prep Time:  25 minutes
  • Bake Time: Per package directions
  • Cool Time: 20 minutes

Ingredients

  • 1-1/2 cups brown sugar
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup butter or margarine
  • 1 cup whipping cream
  • 1 teaspoon sea salt fine grind
  • 2 teaspoons pure vanilla extract
  • 1 box (-/ ounces) chocolate cake mix
  • 1 cup semi-sweet chocolate chips
  • 1 carton ( ounces) whipped topping thawed
  • 1/2 cup chopped pecans toasted

Directions

  • Combine brown sugar, corn syrup and butter in a 2-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  • Remove from heat; immediately stir in cream, sea salt and vanilla. Set aside to cool while baking cake. Or prepare sauce ahead of time and refrigerate.
  • Prepare cake mix according to package directions. Pour into greased and lightly floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake according to package directions.
  • Remove cake from oven and let cool on wire rack for 20 minutes. Using end of a wooden spoon, poke holes into the cake at 1-inch intervals. Slowly pour caramel sauce over cake, allowing it to soak into holes. Reserve 3/4 cup sauce.
  • Top cake with whipped topping. Drizzle with remaining Sea Salt Caramel Sauce and sprinkle with pecans. Refrigerate until ready to serve.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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