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turtle oats layer cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

The last of the oat layer cake recipes I've created is in the style of turtle candies. It's fashioned out of German chocolate cake without the coconut and filled with the ingredients of turtle candies.

yield 8 serving(s)
prep time 4 Hr 15 Min
cook time 30 Min
method Bake

Ingredients For turtle oats layer cake

  • 2 1/2 c
    caramel ice cream topping, divided
  • 3 c
    rolled oats, divided
  • 3 c
    chopped pecans, divided
  • 1 c
    caramel bits
  • 1 3/4 c
    milk chocolate chips, divided
  • 2 c
    chilled chocolate milk, divided
  • 1 box
    German chocolate cake mix
  • 1 1/4 c
    water
  • 1/2 c
    vegetable oil
  • 3
    eggs
  • 10
    chocolate turtle cluster candies, unwrapped
  • 2 Tbsp
    margarine
  • 1 c
    hot fudge sauce, divided
  • 1 c
    heavy cream
  • 3/4 c
    half and half
  • 16 oz
    cream cheese, softened

How To Make turtle oats layer cake

  • 1
    Drizzle the inside of a medium jar with 1/2 cup caramel ice cream topping.
  • 2
    To the jar, add 1 cup rolled oats,1 cup chopped pecans, caramel bits, 1 cup chocolate chips and 1 cup chocolate milk; whisk together with a fork until blended. Cover and refrigerate for 4 hours.
  • 3
    Preheat oven to 350 degrees F. Coat two 9' round cake pans with cooking spray.
  • 4
    In a large bowl, combine cake mix, water, vegetable oil, eggs and 1/2 cup caramel ice cream topping; beat on low speed for 3 minutes.
  • 5
    Add the turtle oat mixture into the cake batter and beat again on medium speed for 30 seconds. Pour the batter into cake pans.
  • 6
    Top with chocolate turtle cluster candies and press them down into the batter with a spoon.
  • 7
    Bake for 30 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 8
    Heat 2 tablespoons margarine in a large, deep skillet over medium heat. Add 1 cup chopped pecans and remaining rolled oats and sautee for 4 minutes.
  • 9
    Remove from heat. Stir in 1/2 cup caramel ice cream topping and 1/2 cup hot fudge sauce. Set aside.
  • 10
    In medium bowl, combine the heavy cream, half and half, remaining chocolate milk, cream cheese, 1/2 cup caramel ice cream topping, remaining hot fudge sauce and remaining chopped pecans; mix well until blended.
  • 11
    Place one layer of cake on a serving plate. Spoon the sauteed oat mixture onto the cake. Add the remaining caramel ice cream topping and chocolate chips.
  • 12
    Place a second cake on top. Spread the frosting on the top and sides of the cake. Refrigerate for 15 minutes before serving.
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