Turtle Cake with Sea Salt Caramel Sauce
Ingredients
- 1-1/2 cups brown sugar
- 1 cup Crown® Lily White® or Golden 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 (15-1/4 ounces) chocolate cake mix
- 1 cup semi-sweet chocolate chips
- 1 carton (8 ounces) whipped topping, thawed
- 1/2 cup chopped pecans, toasted
PRODUCTS
Instructions
- 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.
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