There are so many “Turtle” recipes, from candy and cookies to cheesecakes and brownies, and they’re all delicious! There’s just something so wonderful about the combination of caramel, nuts and chocolate that few can resist it.
While this Skillet Turtle Fudge Cake recipe is just as good as other “Turtle” desserts, it is different from most because it is made in an iron skillet. Another difference is you mix this by hand, not with a mixer, yet the cake comes out so light and fluffy.
While the box of cake mix used in this recipe calls for oil, I use an equal amount of melted butter to give the chocolate a richer taste. The recipe makes a huge single-layer cake, and the rich, chocolate fudge glaze you put on top soaks in somewhat, making it nice and moist. After you drizzle on the caramel and sprinkle it with chopped pecans, the topping is much better than a heavy, thick frosting. A scoop of vanilla ice cream drizzled with a little more caramel ice cream topping really finishes it off!
This is a handy recipe for summer camping trips in your RV, that is if it has an oven. You don’t need to take cake pans or an electric mixer to make this delicious dessert. And, there’s plenty to go around!
SKILLET TURTLE FUDGE CAKE
1 (18.25-ounce) box devil’s food cake mix
1 cup water
1/2 cup butter, melted
3 eggs
1 cup chopped pecans, divided
1 tablespoon butter or margarine
4 (1-ounce) squares semi-sweet chocolate for baking, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, divided
Preheat oven to 350 degrees. Place cake mix in large bowl, add 1 cup water and mix until smooth. Add 1/2 cup melted butter and gently stir into batter and then add 3 eggs, one at a time, beating with a large spoon after each addition. When smooth, mix in 1/2 cup chopped pecans.
Melt 1 tablespoon of butter or margarine in a 12-inch, oven-proof skillet, tilting it until bottom is covered and sides are coated. Gently pour cake batter over bottom of skillet, spreading evenly. Bake, uncovered, 30-35 minutes, or until toothpick inserted in center comes out clean. Carefully remove skillet to a cooling rack. Loosen edges of cake; carefully invert cake onto large, heat-safe serving plate.
Coarsely chop chocolate squares into small pieces. Place chocolate and half of the ice cream topping in a small microwave-safe bowl. Microwave on high, uncovered, for 30-60 seconds or until chocolate is melted and mixture is smooth. Carefully spread caramel and chocolate mixture over cake.
Sprinkle remaining 1/2 cup chopped pecans over entire cake and drizzle with remaining caramel ice cream topping. Let stand until topping is set. Cut into wedges. Serve with vanilla ice cream, if desired. Serves 12.
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