Feature Recipe September 2007 Chocolate Turtle Cake By Debbie Leatherman Taken to the Penn Colony Picnic 07

1 pkg. Devil’s Food cake mix ½ cup vegetable oil 1 bag (14 oz.) caramels 1 cup pecans 1 ½ cups water 3 eggs ½ cup evaporated milk 1 cup semi-sweet chocolate chips Heat oven to 350 degrees.  Grease bottom and sides of 13x9x2 pan with shortening, lightly flour. Make cake mix as directed on package, using water, oil and eggs.  Pour half the batter into pan.  Bake 25 minutes. Meanwhile, heat caramels and milk in 1 quart saucepan over medium heat about 10 minutes stirring frequently until caramels are melted. (OR place caramels and milk in 4 cup glass measuring cup.  Microwave uncovered on HIGH 2 -3 minutes stirring once or twice.)  Pour and spread caramels over warm cake in pan.  Sprinkle with pecans and chocolate chips.  Spread remaining batter on top of caramel and chip layer. Bake 30 minutes.  Run knife around side of pan to loosen cake.  Cool completely about 1 hour.  Store covered at room temperature.  Just before serving top with a spoonful of Cool Whip or vanilla ice cream.